These cauliflower fritters can be served as an appetizer, but I suggest you try them as a side to grilled steak where they really shine. Serve it so that you can combine each crispy bite with a tender morsel of meat and your family will be impressed.
Similar in technique to zucchini fritters they do take a bit of time, but can easily stay warm and crispy in the oven while you do other things. This recipe makes quite a few cauliflower fritters, but not to worry the leftovers are also delicious, try them for breakfast topped with a poached egg.
Cauliflower Fritters(12-15 fritters)
Cut the cauliflower into quarters, and trim off the root and leafs. Trim off any suspect brown bits as well. Chop it roughly and wash. Set a steamer with an inch of water in it and put the cauliflower in a steaming basket. Steam until very tender (about 12 minutes). Remove from the steamer and allow to cool.
In a large bowl, whisk the two eggs gently. Chop the cauliflower fine and add to the eggs along with the water, salt, onion and parsley plus lots of black pepper. Slowly stir in the 1/2 cup of flour. If it is still very moist add the remaining flour. Taste and add salt and pepper as necessary.
Heat a large skillet to medium heat. Once hot give it a spray with cooking spray if you have some and add the teaspoon of oil. Spoon the mixture in big clumps of about 2-3 tablespoons onto the pan. Gently flatten with a spatula. Allow to brown on one side, carefully flip and brown on the other side. About 3-4 minutes per side. Once browned on both sides you can transfer to a cooling rack in a warm oven if you want to keep the warm. Continue until all fritters are cooked.