Cauliflower, Leek & Lemon Fritters

Who doesn’t love a good fritter?  These tasty little morsels are made with highly nutritious cauliflower from the Brassica family and are loaded with Vitamins C & K, which both help fight off the common winter cold.  Cauliflower even has anti-inflammatory properties, is there anything this vegetable can’t do!?

These fritters may not win any beauty contests but we promise they’re definitely tasty!  Dairy-free and vegan friendly, they’re served with a garlic tahini dressing and sliced avo.  We’ve made them with bulgar wheat but for those who are gluten free, feel free to substitute with quinoa – it works just as well.

Serves 4


  • Half a medium cauliflower cut into florets
  • 1 cup of cooked bulgar wheat (or quinoa)
  • 1 leek, thinly sliced
  • Grated zest of 1 lemon
  • 2 Tbsp ground flaxseed mixed with 6 tbsp water
  • 2 Tbsp rice flour
  • 1 1/2 tsp ground cumin
  • 1/4 cup fresh basil, chopped
  • 1/2 tsp salt
  • 1 clove garlic crushed
  • Olive oil


  • 2 Tbsp tahini
  • 1 clove of garlic
  • 1/2 tsp paprika
  • 4 Tbsp water
  • salt & pepper


1. Place the cauliflower florets in a food processor and process until it reaches a crumb like consistency.

2. Heat 1 Tbsp pf olive oil in a fry pan on medium-high heat.  Add sliced leek, crushed garlic and cauliflower to the pan and cook for 5 minutes, stirring frequently.

3. Combine the cooked bulgar wheat & lemon zest in a large bowl.  Add cooked cauliflower/leek and mix.  When combined, add the flaxseed/water mix, chopped basil, rice flour, cumin & salt.  Mix well and leave to rest for for a couple of minutes.

4. Using wet hands, shape the fritters.  Heat olive oil in a frying pan and once hot, lower the heat to medium and fry the fritters both sides, carefully flipping them.  Once cooked, remove from the pan and place on absorbent paper.

5. Mix all sauce ingredients in a bowl.  Add more water to loosen if required.

6. Serve fritters with fresh avocado dried with tahini sauce.