Cheesy Cauliflower Fritters with Avocado Salsa
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $14.00
- Nutrition
- 480 cal · 20g protein
- quick
- meatless
- budget
- skillet
🍳 1 pan + 1 bowl · Picky-eater safe bet: cheese
Cheesy Cauliflower Fritters with Avocado Salsa is a Mexican weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $14 in groceries. You'll need 1 pan + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Quick slaw (5 min)
Contains: Dairy · Eggs— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 24 oz frozen riced cauliflower
- 3 count eggs
- 1½ cups shredded Mexican blend cheese
- 1 bunch fresh cilantro
- ½ tsp onion powder
- 1 count avocado
- ½ cup salsa
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Microwave the frozen riced cauliflower according to the bag (about 5 minutes). Dump it onto a clean kitchen towel, let it cool 2 minutes, then twist and squeeze out as much water as you can. Dry cauliflower is what keeps the fritters together.
- Chop half the cilantro. In a bowl, beat the eggs, then stir in the squeezed cauliflower, cheese, chopped cilantro, onion powder, 0.5 tsp salt, and a few shakes of pepper.
- Heat 1.5 tbsp oil in a large nonstick skillet over medium. Scoop 1/4-cup mounds into the pan and press flat with a spatula. Cook 3-4 minutes per side until deeply golden and the center reaches 160°F. Repeat with the remaining oil and batter (about 12 fritters total).
- While they cook, dice the avocado and fold it into the salsa with the remaining cilantro leaves.
- Serve 3 fritters per person topped with the avocado salsa.
- Picky eaters can have plain fritters without the avocado salsa.
- Make ahead: squeeze the cauliflower up to 1 day ahead and keep it chilled, then mix and cook. Cooked fritters keep 3 days in the fridge; reheat in a skillet.
On the side: Quick slaw (5 min)
1 bag coleslaw mix, 1 bottle coleslaw dressing
- Toss the coleslaw mix with the dressing. Let it sit a few minutes before serving.
Nutrition per serving
- Protein
- 20 g
- Carbohydrates
- 18 g
- Fiber
- 5 g
- Sugar
- 3 g
- Fat
- 36 g
- Saturated fat
- 12 g
- Sodium
- 920 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop