Dipping cauliflower fritter in to Copycat Outback Bloomin' Onion Sauce

Cauliflower Fritters with Copycat Outback Bloomin' Onion Sauce

Cauliflower Fritters with Copycat Outback Bloomin' Onion Sauce
Course Appetizer, Main Course
Cuisine American, vegan
Keyword bloomin' onion sauce, cauliflower fritters
Prep Time 15 minutes
Cook Time 15 minutes
Rest for 5 minutes
Total Time 30 minutes
Servings 12 fritters
Author Living Vegan Staff



  • 1 head Cauliflower cut into florets
  • 1 c Vegan Grated Parmesan Cheese
  • 2 Flax "Eggs" {this is 6 tbl water PLUS 2 tbl flax allowed to sit until gelatinous - about 15 minutes}
  • 1 tbsp Flour
  • 1 tsp Baking Powder
  • 1 c Panko Breadcrumbs add 1/2 - 1 tsp Italian seasoning if yours are unflavored/plain
  • 1/2 tsp Salt
  • 1/8 tsp Pepper
  • 1/4 tsp Garlic Powder
  • Oil for pan frying


  • c Vegan Mayonnaise
  • 2 tbsp Vegan Sour Cream
  • 1 tbsp Prepared Horseradish or more to taste
  • 1 tbsp Vegan Ketchup or more to taste
  • ¼ tsp Paprika
  • ¼ tsp Garlic Powder


  • Cut cauliflower into florets and in 2-3 batches, pulse in a food processor until it looks like rice. Remove processed rice to a mixing bowl and repeat until the entire head has been processed.
  • Combine all of the ingredients, adding the breadcrumbs last. I do this so I don't add too much. This is a moist mixture. Think wet sand.
  • Heat skillet to medium/high heat and add about 2 tbsp of oil. You can always add more if necessary as you continue cooking.
  • Using an ice cream scoop and your hands, form into an elongated patty and place into the hot oil. 
  • Cook until golden. This should take about 3-5 minutes per side. Check one for doneness but try not to handle too much and flip just one time. 
  • Remove the fritters to paper towels to drain excess oil and allow to sit and firm up for about 5 minutes.
  • Meanwhile, whisk together the ingredients for the dipping sauce.
  • Serve while hot. Enjoy!