“Use fresh cauliflower only for this, these are delicious served with sour cream!”

Ingredients Nutrition

  • 1 (2 lb) fresh cauliflower (broken into about 1-1/2-inch pieces)
  • 3 large eggs, lightly beaten
  • 1 tablespoon fresh minced garlic (or to taste)
  • 2 -3 tablespoons minced onions, minced (optional)
  • 1 teaspoon lousianna hot sauce (or Tabasco to taste)
  • 1 tablespoon flour (might need a tablespoon more to hold together)
  • 1 teaspoon baking powder
  • 12 teaspoon paprika (or to taste)
  • 1 -2 teaspoon seasoning salt (or to taste)
  • 12 teaspoon black pepper (or to taste)
  • 1 -2 tablespoon fresh parsley, finely chopped
  • oil (for frying)


  1. Cook the cauliflower for about 6-8 minutes or until soft enough to mash; drain very well.
  2. Place the cauliflower in a large bowl and mash with a fork.
  3. Add in the eggs and all the remaining ingredients; mix to combine (adjust all seasonings and hot sauce to taste, if you find that the mixture is too wet then add in a little more flour).
  4. Heat a small amount of oil in a large skillet over medium-high heat.
  5. Working in batches drop about a heaping tablespoonful of batter into hot oil; brown one side then turn and brown the other side (about 3 minutes per side).
  6. Remove to a paper towel.
  7. Repeat with remaining batter, adding in a little more oil if needed.
  8. Serve with sour cream.

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