Parmesan-Cauliflower Fritters Recipe | Vegetarian Times Skip to main content

Parmesan-Cauliflower Fritters

Forget the spattering oil and careful flipping that fritters usually call for. These disks crisp up perfectly in the oven—no turning required. Quinoa supplies extra crunch, to play off the tenderness of the cauliflower.



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½ cup quinoa
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½ tsp. salt
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8 oz. cauliflower florets
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¼ cup grated Parmesan cheese
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2 large eggs
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2 Tbs. chopped Italian parsley
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2 Tbs. breadcrumbs
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¼ tsp. ground black pepper


  1. Coat baking sheet with cooking spray. Heat saucepan over high heat. Add quinoa, and cook 3 minutes, or until quinoa begins to pop, stirring constantly. Add 1 cup water and salt. Bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes, or until water is absorbed. Cool.
  2. Meanwhile, cook cauliflower in boiling water 8 minutes, or until tender. Drain, and break into small pieces.
  3. Preheat oven to 450°F. Mix quinoa, cauliflower, Parmesan, eggs, parsley, breadcrumbs, and pepper in large bowl (mixture will be moist and loose). Shape into 3-inch patties. Arrange patties on prepared baking sheet, and bake 20 minutes, or until fritters are golden brown. Serve with tomato-basil sauce.

Nutrition Information: 

6 g
Total Fat: 
4 g
Saturated Fat: 
1 g
13 g
73 mg
294 mg
2 g
1 g
Serves 6 (makes 18 fritters)

Comments on this Recipe

I've made these over 5 times and they are AMAZING. Highly recommended. No need to mess with the recipe.

No recipe for the "prepared tomato-and-basil sauce" that's called for in the Parmesan-Caulifower Fritters?

Ed, I believe they are talking about store-bought pasta sauce. Most brands have a tomato-basil version.

3 WW Points Plus

We LOVE these! I've been making them for a few years now. I made a batch & 1/2 last night for 2 adults and they're gone already. I think I'm going to make more tomorrow. :-)