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A stack of 5 cauliflower fritters topped with aioli and parsley.

Cauliflower Fritter

This cauliflower Fritter recipe is LOADED with cauliflower, it makes a yummy breakfast, brunch or lunch and is a great finger-food for little ones.
5 from 4 votes
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Course: Lunch
Cuisine: New Zealand
Keyword: cauliflower fritter, cauliflower fritters, cauliflower fritter recipe, cauliflower pattie
Servings: 16 Fritters
Calories: 59kcal


  • Food Processor


  • 900g cauliflower 1 small/medium head
  • 100 g onion 1 small onion, ½ a large onion.
  • 2 eggs
  • ½ cup flour
  • 2 Tablespoon olive oil
  • 3 Tablespoon grated parmesan
  • ½ teaspoon garlic powder
  • 1 Tablespoon parsley
  • salt and pepper


  • Roughly chop the cauliflower and onion, blitz in a food processor until 'riced'.
  • Transfer the riced onion and cauliflower to a microwave proof bowl, cover with cling film and microwave on high power for 3 mins. Leave to stand with the cling film in place and continue steaming for 5 minutes.
  • Remove cling film, add all the remaining ingredients to the riced cauliflower; eggs, flour, olive oil, parmesan, garlic powder, parsley, salt and pepper and mix well.
  • Heat a fry pan or skillet to a medium heat, grease with oil or butter
  • Place scoops of the cauliflower fritter onto the hot skillet, press with a spatula to flatten into a fritter approximately 1-1.5 cm thick.
  • Flip once golden brown on the underside (approximately 3 minutes) and cook until the second side is also golden brown. Transfer to a paper towel lined dish
  • Continue until all the cauliflower fritter mix is cooked.
  • Serve with sour cream or aioli.


Ingredient substitutes 

  • Cauliflower: You can actually turn this recipe into a broccoli fritter recipe by substituting the cauliflower for broccoli.
  • Onion: The onion can be left out of this recipe. The pattie will still come together but the flavour will be different.
  • Parsley: This can be substituted for chives, or left out entirely
  • Parmesan cheese: This can be left out, but you may need to season with a little extra salt to carry the cauliflwer flavour.
  • Garlic powder: This is optional, you might like to try another flavouring like paprika.


  • Be generous with the oil/butter when frying your fritters, they are nicer when they crisp up.
  • Make sure your skillet is not too hot when cooking these fritters as they can burn on the outside before cooked on the inside if cooked on a high heat.
  • These fritters are quite delicate at the start of the cooking process, so flip them gently, once cooked and flipped they are more robust.
  • If you are serving this to a child under one year of age, skip any extra salt as the parmesan cheese is salty.
  • Sour cream or aioli are a perfect match with cauliflower fritters. They work brilliantly with a poached egg and either smoked salmon or bacon as well.
  • These cauliflower fritters do not freeze and reheat well, but will store in the fridge for a couple of days and are delicious cold. 


Serving: 1fritter | Calories: 59kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 40mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 28mg | Calcium: 28mg | Iron: 1mg