By Christina Frantzis
Here’s a light, but satisfying meatless main. The herbed patties team up with a creamy garlic sauce to sneak some vegetables onto your loved ones’ plates.
Makes: 4 servings
Free of: gluten and all top allergens
Garlic Dill Sauce
- 5 tbsp olive oil
- 1/4 cup (60 mL) lemon juice
- 1 large garlic clove
- 1 tbsp fresh dill
- 3/4 tsp salt
- 1/2 tsp Dijon mustard (optional if you have an allergy)
- 1/2 small head of cauliflower, cut into florets
- 1/2 medium Vidalia (sweet) onion
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp salt
- 1 cup (250 mL) white rice flour
- 1 tbsp baking soda
- 1 tsp chili powder
- 3 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- 2 tbsp non-GMO canola oil
- 4 gluten-free, allergy-friendly pitas, toasted
- 1 cucumber, cubed
- 1 red chili pepper, sliced
- For the garlic dill sauce, place all ingredients in a blender and mix until smooth and thick.
- For the fritters, place cauliflower in a food processor and pulse to consistency of rice. Scrape into a medium bowl.
- Place onion, lemon juice, olive oil and salt in the food processor and puree. Add flour, baking soda and chili powder and process into smooth, thick batter.
- Stir batter and herbs into cauliflower until well combined.
- Heat a large skillet over medium heat. Add canola oil and swirl to coat pan. Drop cauliflower mixture by the heaping tablespoon into the pan and flatten each patty to 1/2-inch thickness. Cook 3-4 minutes per side, or until golden brown. The recipe makes 20-24 fritters.
- Serve fritters on toasted pitas, drizzle with garlic dill sauce and top with cucumber and chili pepper slices.
Christina Frantzis is recipe developer and food stylist. Her website is christinafrantzis.com.