Cauli-Nutmeg fritters

I just love a good fritter for breakfast!!

These Cauliflower and nutmeg fritters were a hit during the winter at Freedom Cafe when I was at the helm.. And what really finishes them off perfectly is the Parmesan cream sauce that you smother all over. These are the best brunch munch but also make an incredible easy dinner paired with some roasted veg or a savoury mince. You can make the bater in advance or reserve what you don’t use for the next day.

Find the recipe download here:


For the fritters: 160g Onion, chopped
2/3 Garlic cloves
500g Cauliflower, chopped into small pieces (you can use a processor just don’t turn it into rice)
450ml Milk
1 Egg
500g Self Raising Flour
5ml Nutmeg
10ml Salt
5ml Pepper

Parmesan Cream:
30g Parmesan, grated
250ml Cream
Rocket or fresh micro herbs
Poached egg (optional)


Fry the garlic and onion in a little oil.
Add the cauliflower and cook for 5 minutes until just cooked. Set aside to cool.
In a bowl whisk together the milk and egg and then add in the dry ingredients.
Once smooth stir in the cauliflower and onion mix.
Spoon into a medium heat pan a few spoons at a time and cook fritters until golden brown.
For the Parmesan cream, in a saucepan heat the cream, as its about to boil add the parmesan and whisk until the cheese is melted and the sauce has thickened

To serve:
Place fritters on a plate top with egg (optional) pour over ream and garnish with fresh rocket or micro greens

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