Recipes from the Internet


Simple Cauliflower Fritters

These cauliflower fritters make a fantastic lunch or side dish. Crushed cauliflower, parmesan and fresh herbs are mixed together and fried in a little oil until golden brown. Perfect served topped with some homemade tzatziki.

A stack of cauliflower fritters on a white plate on a wooden board. More fritters plus a basket of lemons in the background.

If you’re looking for a lighter lunch that’s satisfying and flavourful, this is the one for you.

Cauliflower is given a serious upgrade with the addition of parmesan (you can replace with vegetarian-Italian-style hard cheese for a vegetarian version), herbs and seasoning.
Yes you can bake them if you like, but honestly, they’re 10 times better when they’re fried in a pan with a little oil until golden brown.

📋 What do we need?

Ingredients for cauliflower fritters on a table.
  • Parmesan – replace with vegetarian-Italian-style hard cheese for a vegetarian version
  • Flour – use plain (all-purpose) or whole wheat flour
  • Cauliflower – you need the florets of a small-to-medium cauliflower – about 350g or 12.3oz). I would recommend using fresh, rather than frozen cauliflower, as frozen contains more liquid, which will make the fritters a little mushy.

🔪 How to make it

Full recipe with detailed steps in the recipe card at the end of this post.

  1. Boil up the cauliflower until tender, then drain.
  2. Mash the cauliflower lightly with a potato masher.
  3. Add in parmesan, egg, herbs (I use parsley and chives), lemon zest, garlic, egg and flour.
  4. Stir together until combined.
  5. Form the mixture into patties.
  6. Fry in a little oil until golden brown on both sides.
6 image collage showing how to make cauliflower fritters

👩‍🍳PRO TIP You can form the patties, then cover and refrigerate for up to a day if you want to prep ahead.

Two stacks of cauliflower fritters on a white plate. A hand is taking one of the fritters. In the background is a basket of lemons.

These cauliflower fritters make a great side dish with fish, or serve them on their own for lunch with a little tzatziki.
If you’ve never made tzatziki before, try my homemade Tzatziki, it’s really easy (5 minutes to make) it can be made ahead, and it’s so much tastier than the store-bought version.

Bowl of Tzatziki with a spoon in

I make a big batch of this stuff to use during the week (works great with Pork Gyros, Chicken Gyros and Lamb Kebabs too!

🍽️ Other sauces to serve with your fritters

Not keen on Tzatziki? try one of these instead:

Stack of cauliflower fritters on a white plate, topped with tzatziki

📺 Watch how to make it

More Cauliflower Recipes

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Square image of a stack of cauliflower fritters topped with tzatziki on a white plate on a wooden board.

Cauliflower Fritters

Crushed cauliflower, parmesan and fresh herbs are mixed together and fried in a little oil until golden brown. Perfect for lunch or as a side.

5 from 1 vote

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Course Lunch

Cuisine British, Mediterranean

Servings 8 -10 fritters

Calories 97 kcal


Cauliflower Fritters:


  • Steam or boil the cauliflower florets for 6 minutes, then drain.

  • Place in a bowl and crush lightly with a potato masher. It doesn’t need to be smooth, just crushed enough to look like small gravel-sized lumps.

  • Add in the salt, pepper, lemon zest, parsley, chives, flour, garlic, parmesan and egg. Mix together with a spoon to combine.

  • Scoop out a heaped tablespoon of the mixture. Roll into a ball in your hands, squash flat and place on a plate. Repeat until all of the mixture is used. You should get 8-10 fritters.

  • Heat the oil in a large frying pan on a medium heat.

  • Working in two batches, fry the cauliflower fritters for 3-4 minutes, turn over and fry for another 3-4 minutes until well browned on both sides (keep the first batch warm in a low oven).

  • Place the fritters on a serving plate. I like to top them with tzatziki and a sprig of fresh dill. Serve with extra tzatziki.

✎ Notes

Make ahead:
Make the fritters up, but don’t fry them. Cover and refrigerate for up to a day.
Take them out of the refrgierator about 30-60 minutes before you want to cook them, to take the chill off, then fry them in oil as per the instructions.

Can I use frozen cauliflower instead?
Fresh cauliflower is best, as frozen cauliflower is wetter and is more likely to make the fritters a little mushy.
If you do want to use frozen cauliflower, steam or boil as per the instructions on the pan, then drain in a colander and also squeeze any excess moisture out by mashing the cauliflower whilst it’s still in the colander (then transfer to a bowl to add the rest of the ingredients.

Nutritional Information is per fritter (based on 10 fritters) WITHOUT the serving suggestion of tzatziki.


Calories: 97kcalCarbohydrates: 7gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 21mgSodium: 210mgPotassium: 135mgFiber: 1gSugar: 1gVitamin A: 195IUVitamin C: 19mgCalcium: 70mgIron: 1mg

Keywords Cauliflower Recipe Ideas

This post was first published September 2016. Updated July 2021 with video, tips and some housekeeping

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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