1 large head cauliflower, cut into florets
1/2 cup crushed Provitas
2 large eggs, lightly beaten
3 cloves garlic, minced
3 Tablespoons minced spring onion, plus more for garnishing
Fat Free Yogurt for serving
Bring a large pot of salted water to a boil. Add the cauliflower and cook it just until fork tender, 3 to 5 minutes. Transfer it to a cutting board and using a sharp knife, cut it into very small pieces. (The cauliflower pieces should be the size of peas or smaller.)
Measure out 4 cups of the chopped cauliflower. (Discard the remaining cauliflower or use for cauliflower tots or mashed cauliflower).
Combine the cauliflower, provitas, eggs, garlic, spring onion, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and stir until well combined.
Line a plate with paper towels. Heat a nonstick pan over medium-low heat and lightly coat it with coconut oil. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 3cm apart.
Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. Serve them warm topped with yogurt.
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