Cauliflower Fritters – Emshaat – Gluten Free, Grain Free, Dairy Free
I love cauliflower. It is very versatile, and can stand in for chicken to make many recipes vegetarian. In fact, when my son was 3, and I made the following recipe, he thought he was eating chicken. As long as he was eating his vegetables, I really didn’t care what he called it 
Cauliflower can vary widely in size – you can find some as small as a dessert plate and as big as a serving platter. So, since it probably won’t be particularly helpful to merely say “1 head of cauliflower”, a good rule of thumb is 1 egg, 1 tablespoon of almond flour, 1/2 tablespoon of potato starch and 1 teaspoon of baking powder to 1 cup of cauliflower/onion/parsley mix. You can go light or heavy-handed on the spices, but I especially prefer lots of cumin.
You can eat these warm or cold, and they go great with a salad and yogurt.
Cauliflower Fritters – Emshaat
1 small head cauliflower
½ cup finely chopped green onions/scallions, or regular onions
½ cup chopped parsley
2 teaspoons baking powder
1 teaspoon cumin or curry powder
½ teaspoon turmeric
½ teaspoon black pepper
½ teaspoon allspice
5 Tablespoons almond flour
2½ Tablespoons potato starch
5 eggs
½ teaspoon dried mint (optional)
Separate cauliflower into large florets. Steam or boil until fork-tender, about 15 minutes. Chop roughly.
Add onions, parsley, spices, eggs, flour, potato starch, and baking powder. Combine completely.
Meanwhile, heat 1 inch of oil in large skillet.
Drop heaping tablespoons of batter into hot oil. Fry for 2 minutes, until golden, flip and fry 1-2 minutes more, until golden brown. Remove with slotted spoon, and drain on paper towels
