I whip up a batch of homemade chili in my slow cooker whenever I need a quick, healthy dinner for the family. This recipe is tasty and moderately spicy thanks to the chicken, cannellini beans, and salsa verde. Serve with tortilla chips and shredded cheese.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 cups cauliflower florets
- ½ cup all-purpose flour
- 3 extra large eggs
- 1 teaspoon baking powder
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- ½ cup olive oil for frying, or as needed
Instructions
- Process cauliflower in a food processor finely minced; transfer to a large bowl.
- Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
- Heat enough olive oil to cover the bottom of a frying pan over medium heat.
- Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.
- Instead of 6 cups of cauliflower, you could substitute 3 cups cauliflower and 3 cups broccoli. Excellent both ways.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 129 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 682 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Followed recipe exactly. Added minced garlic too. Had to add a TON of salt and black pepper to add any flavor. Cooked them on the Blackstone. They were ok, probably won’t be making them again
Super easy to make, easy to follow instructions and delicious.
I used a bag of organic riced cauliflower with 4 egg whites, added a little black pepper, pink Himalayan sea salt and some garlic powder which really made a difference to me. Also, I served these with a little spaghetti sauce to dip them in alongside some Tofurkey Italian Soy Sausages. Perfecto!
I just made it on a whim. so I had not Italian dressing mix. I made it for lunch tried it with different low calorie salad dressing. Not bad at all.
These are SO good! I did not have the Italian dressing mix on hand so I added some spices I did have. Salt, onion and garlic powder, cumin, paprika and black pepper. I used Just Egg in place of real egg to keep it vegan and added some nutritional yeast for a cheesy taste. You can really do so much with this recipe. I will be making these again and again. Thanks so much for the recipe!
Delicious! I had 3 cups of cooked cauli-flower that I used so cut the recipe in half but used 3/8 cup of flour because mix was more liquid than uncooked cauliflower. I made my own mix of spices and herbs to substitute for the dressing mix. Now I want to try exactly as written but I will cook longer and at a lower temperature than recipe calls for since I will be using raw cauliflower.
What a creative way to use an ordinary vegetable. Had to modify the seasoning because I didn’t have the dressing packet. Also fried in canola oil. Made the recipe for two of us, but I don’t think there are very many left! This recipe is a keeper! Thanks!
Light & delicious!!! I used a little Parmesan cheese to add some flavor!
These were a pleasant surprise! I made them according to recipe. Instead of salad dressing spices I used my own combination. I might add some Parmesan cheese next time…..
The second time we made them, we used a little more salt an pepper than what the recipe called for. We also added finely chopped green onions a quarter cup) to add a little more diversity of flavour. Great base recipe.
I have tried a lot of variations of fritter recipes as this is about the only way my son will eat veg. The ratios on this one are the best!
I added some red pepper flakes and some green onions, but otherwise left the recipe as written. It’s very good. Everyone loved it!
I loved this recipe! I used some frozen cauliflower rice on hand. After defrosting and draining it I added some left over roasted cauliflower that was in the fridge, onions, salt, pepper, dried cilantro, cayenne pepper, garlic & onion powder and used mostly bread crumbs instead of the flour (used only about 2 tablespoons. Turned out yummy. Next time I will added minced jalapeños.
This was a great idea. I just didn’t have the dressing mix to make it as described. I did put some Italian spices and garlic salt. Loved them.
This was delicious! I made it as written but using the large eggs I had on hand and it was fine without the extra large eggs. I just used the head of cauliflower I had so I think this is a fairly forgiving recipe.
I assumed they would be crispy but we’re more like bread to me.
These were delicious and easy. Great way to sneak in a veg for my daughter.
Tastes like hash browns! SOOOOOO good!
This recipe was super easy. I’ve got plenty of time being home because of the COVID-19 pandemic. It took 3 food processor fulls of cauliflower pulsing. I made my own dry Italian seasoning because I didn’t have any. I added 4 eggs because mine were only large, not x-large. I added a shake or two of cayenne because we like a bite of heat. I added a touch more flour and added a handful of Romano cheese. The batter stayed together while frying. These were the best fritters I’ve achieved in my fritter history. I made a garlic lemon aioli, which doesn’t dominate like a marinara sauce, and allowed the fritter flavor to meld nicely with the aioli.
Very easy to make and my teen boys didn’t complain too much. Should’ve halved this recipe. Not nearly as good warmed up.
very good and easy. but i added grated romano cheese (parmesan works too) as per suggestions from others who left reviews. i put 1/4 cup but next time I’ll use more-1/2 cup probably. to reheat-i used air fryer–Fabulous!! maybe better the next day reheated in air fryer–so make a double batch so you have lots of leftovers!!