Cauliflower Fritters: a nightshade-free stand-in for the hashbrown

A warm, savory, crisp side to put next to your morning protein is worth having in rotation, and these fritters fill that role well. Steamed cauliflower, a few grain-free flours, and a binder, fried until golden. That is the whole idea, adapted from a paleo hashbrown into something that fits fully here.

Cauliflower is a source of vitamin C and the fiber that supports a healthy gut community, and it is 1 of the cruciferous vegetables studied for supporting the body's own detoxification pathways. The cassava, tapioca, and coconut flours give structure without grain, and if you choose the gelatin binder, the gelatin itself is a source of glycine, which supports the gut lining.

The step that matters most is drying the cauliflower thoroughly. Press out the moisture, and you are rewarded with a patty that holds and crisps. Set them out golden side up, and take a small pleasure in a breakfast side that is both simple and genuinely good.

Ingredients

• 1 head cauliflower, chopped
• Binder, choose one (replaces the 2 eggs in the source, which are excluded on AIP elimination): 1 gelatin egg (1 tablespoon gelatin bloomed in 1 tablespoon cold water, then 2 tablespoons hot water whisked in) OR an arrowroot slurry (1 tablespoon arrowroot in 2 to 3 tablespoons water)
• 1 green onion, white and green parts
• 1 garlic clove
• 1/4 cup cassava flour
• 2 tablespoons tapioca starch
• 2 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon dried parsley
• 1/2 teaspoon sea salt
• Black pepper is omitted for AIP elimination (the source listed 3/4 teaspoon; it is a seed-spice and is excluded)
• 2 tablespoons olive oil, for frying
• Optional topping omitted: the source's roasted garlic mayonnaise, unless you make it with the egg-free mayonnaise

Method

• Steam the cauliflower over shallow simmering water for about 10 minutes, until tender.
• Let it cool slightly, then press it between paper towels or a clean cloth until it is very dry. This is the most important step; excess moisture will make the patties fall apart.
• Prepare your binder. For a gelatin egg, bloom the gelatin in cold water, then whisk in hot water until smooth and use right away before it sets. For an arrowroot slurry, stir the arrowroot into water.
• Add the dried cauliflower, binder, green onion, garlic, cassava flour, tapioca starch, coconut flour, baking soda, parsley, and salt to a food processor and process until smooth. Form into 6 patties.
• Heat the olive oil in a skillet and pan-fry the patties in batches, about 5 minutes per side, until browned and crisp. Check that they hold together before serving; the egg-free binder is the part to verify.

Air fryer variation

Brush the formed patties lightly with olive oil and air fry at 380 F for roughly 12 to 16 minutes, flipping once, until browned and set. The egg-free batter is more delicate than the original, so handle gently and confirm they hold. Times are an untested adaptation.

*Adapted from acleanplate.com*

*Re-grounded from the source archive file aip-source-archives/a-clean-plate/cauliflower-fritters.md (Christina Feindel). Ingredient list kept as factual reference; method reworded in ARM's own words. The source is not AIP as written: the 2 eggs are swapped for a gelatin egg or arrowroot slurry (egg is the original binder, so the swap is flagged to verify it holds), and the black pepper is omitted as an excluded seed-spice. The optional roasted garlic mayonnaise is omitted unless made egg-free and compliant. Steam and fry times are from the source; the air fryer variation is flagged as untested.*