How to Make Sun-Dried Tomato & Chorizo Cauliflower Fritters
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Mix cauliflower rice, chorizo, sun-dried tomatoes, eggs, almond flour, Manchego cheese, paprika, and salt in a bowl.
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Heat olive oil in a skillet over medium-high.
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Spoon heaping tablespoons of mixture into hot oil, flattening to form fritters.
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Cook 3-4 minutes per side until golden and crisp.
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Drain briefly on paper towels and serve warm.
Pro Tips for Perfect Sun-Dried Tomato & Chorizo Cauliflower Fritters
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cauliflower florets, riced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Sun-Dried Tomato & Chorizo Cauliflower Fritters?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Sun-Dried Tomato & Chorizo Cauliflower Fritters?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cauliflower florets, riced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.