Cauliflower Fritters with Copycat Outback Bloomin' Onion Sauce
Cauliflower Fritters with Copycat Outback Bloomin' Onion Sauce
Prep Time 15 minutes
Cook Time 15 minutes
Rest for 5 minutes
Total Time 30 minutes
Servings 12 fritters
Ingredients
FOR THE CAULIFLOWER FRITTERS:
- 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
FOR THE DIPPING SAUCE:
- ⅓ 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
Instructions
- 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!