Creamy Cauliflower Fritters

📝 Ingredients

• 1 large head cauliflower (cut into small florets (about 750g | 1.5lb))
• 2 tablespoons fresh parsley (chopped)
• 2 green onions (very thinly sliced)
• 1 clove garlic (minced)
• 2 large eggs (beaten)
• 1/4 cup almond flour
• 2 tablespoons tapioca flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon Himalayan salt
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons ghee for pan-frying

👨‍🍳 Instructions

1. 1Steam the cauliflower florets over salted boiling water until really tender, about 8 to 10 minutes.
2. 2Place the cooked cauliflower in a fine mesh sieve* and press it down real hard with a ladle or an unbreakable bowl or plate that fits snugly into the sieve; You need to remove as much water as you possibly can, so don’t be afraid to squeeze. Even when you think the water is all gone, I can guarantee you there's more! Move your cauliflower around with a spoon and break it down to smaller pieces, then squeeze again. Repeat until no liquid comes out: you want that cauliflower to be DRY!
3. 3Transfer the cauliflower into a bowl, along with the rest of the ingredients, except for ghee. Mix by hand until all the ingredients are well combined then form into 4 patties.
4. 4Melt the ghee in a large skillet set over medium heat. When the pan is hot enough, delicately add the patties and cook undisturbed until a nice golden crust forms, about 3-4 minutes per side.
5. 5Serve piping hot with a little dollop of ghee and chopped green onions.