Servings: 8 • Size: 2 fritters • Old Points: 2 • Weight Watcher Points+: 3 pt
Calories: 139 • Fat: 6 g • Carb: 14 g • Fiber: 4 g • Protein: 7 g • Sugar: 1 g
Sodium: 269 mg  • Cholest: 61 mg

Ingredients:

• 6 cups roughly chopped raw cauliflower (from 2 small heads)
• 3 cloves garlic, crushed
• 1 cup white whole wheat flour
• 2 extra large eggs, beaten
• 1/2 cup plus 2 tbsp grated Pecorino Romano
• 1/4 cup parsley, finely chopped
• 1/3 cup hot water
• 3/4 teaspoon kosher salt and pepper
• 4 teaspoons olive oil

Directions:

Steam the cauliflower in 2 1/2 cups water over medium heat until tender, about 5 to 6 minutes. Drain and quickly rinse under cold water to stop it from cooking. Chop the cauliflower into smaller pieces with a knife once steamed and measure to make 5 cups. Set aside the rest for another use.


In a large bowl, combine the steamed cauliflower, flour, garlic, eggs, grated cheese, parsley, 3/4 teaspoon kosher salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.

Heat a 12-inch nonstick skillet over medium-low heat, add 1 teaspoon of oil coating bottom of the pan. Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time, flattening them slightly with the back of the measuring cup. Cook until golden brown, about 2 1/2 to 3 minutes on each side. Repeat with the remaining oil and batter 3 more times.