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Parmesan Cauliflower Fritters

Adapted from Vegetarian Times, May 2008

A hot oven and a baking sheet are all you need to make fritters that taste deep-fried without the fat and calories.

Serves 6 (makes 18 fritters)

1/2 cup NOW Real Food® Organic Quinoa*
1/2 tsp. sea salt
8 oz. cauliflower florets
1/4 cup grated Parmesan cheese
2 large eggs
2 Tbsp. chopped Italian parsley
2 Tbsp. bread crumbs
Prepared tomato-and-basil sauce, warmed
  1. Coat baking sheet with cooking spray.
  2. Heat saucepan over high heat.
  3. Add quinoa and cook 3 minutes, or until quinoa begins to pop, stirring constantly.
  4. Add one cup water and 1/2 tsp. salt, and bring to a boil; cover, reduce heat to medium-low, and simmer 10 minutes, or until water is absorbed, then cool.
  5. Meanwhile, cook cauliflower in boiling water for 8 minutes, or until tender; drain and break into small pieces.
  6. Pre-heat oven to 450 degrees F.
  7. Mix quinoa, cauliflower, Parmesan, eggs, parsley, bread crumbs, and pepper in large bowl. Mixture will be moist and loose.
  8. Shape into 3-inch patties and arrange on baking sheet.
  9. Bake 20 minutes, or until fritters are golden brown.
  10. Serve with tomato-basil sauce.

Per serving:
110 Calories
6g Protein
4g Total Fat (1g Saturated Fat)
13g Carbohydrate
73mg Cholesterol
294mg Sodium
2g Fiber
1g Sugars

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