Hi all,

For those cauliflower lovers out there who want to try something new,
here's a receipe for what should be a fairly BG friendly dish my man
and I had for lunch today. If you like Middle Eastern flavors, you
will like this. You really can't mess it up, trust me, I'm a lousy
cook. And I think you could experiment with the ingredients and
spices to add what you like best. I'm going to try adding grated
zucchini along with the cauliflower once my garden starts producing
and serve it with chopped tomato and cucumber chutney.


Cauliflower Fritters

2 cups cauliflower florets
1/2 cup chickpea (garbanzo bean) flour
1/4 cup cilantro (parsley is a good sub if you are one who perceives
cilantro as soapy tasting)
1 clove garlic
1/4 cup onion (or more if you like it)
1 egg
Spice mix: salt, curry, cumin, cinnamon, tumeric (I use a 1/2
teaspoon of each). You can also add dried chili, if you like it spicy
and hot.

Process or mince the wet ingredients, except the cauliflower. Cook
the califlower until very tender, drain, and beat it into the batter
to break up the florets. Add chickpea flour until you get it to a
consistency to form patties.

Drop by spoon into a hot skillet with olive oil and fry about 3-4
minutes a side, being careful not to let them touch. Cook themn in
batches and drain on paper towels. They are good hot or cold, don't
know about as leftovers because we scarfed them all up. I made a
sauce for them with goat yogurt, mint, cilantro, grated ginger, lime
juice and chili.

On May 30, 6:16*pm, Ricavito > wrote:
> Hi all,
>
> For those cauliflower lovers out there who want to try something new,
> here's a receipe for what should be a fairly BG friendly dish my man
> and I had for lunch today. *If you like Middle Eastern flavors, you
> will like this. *You really can't mess it up, trust me, I'm a lousy
> cook. *And I think you could experiment with the ingredients and
> spices to add what you like best. *I'm going to try adding grated
> zucchini along with the cauliflower once my garden starts producing
> and serve it with chopped tomato and cucumber chutney.
>
> Cauliflower Fritters
>
> 2 cups cauliflower florets
> 1/2 cup chickpea (garbanzo bean) flour
> 1/4 cup cilantro (parsley is a good sub if you are one who perceives
> cilantro as soapy tasting)
> 1 clove garlic
> 1/4 cup onion (or more if you like it)
> 1 egg
> Spice mix: *salt, curry, cumin, cinnamon, tumeric *(I use a 1/2
> teaspoon of each). *You can also add dried chili, if you like it spicy
> and hot.
>
> Process or mince the wet ingredients, except the cauliflower. *Cook
> the califlower until very tender, drain, and beat it into the batter
> to break up the florets. *Add chickpea flour until you get it to a
> consistency to form patties.
>
> Drop by spoon into a hot skillet with olive oil and fry about 3-4
> minutes a side, being careful not to let them touch. *Cook themn in
> batches and drain on paper towels. *They are good hot or cold, don't
> know about as leftovers because we scarfed them all up. *I made a
> sauce for them with goat yogurt, mint, cilantro, grated ginger, lime
> juice and chili.

I guess the part I always have trouble with and you pointed it
out...is making the darned things form patties.

"Robert of St Louis" > wrote in message
...
On May 30, 6:16 pm, Ricavito > wrote:
> Hi all,
>
> For those cauliflower lovers out there who want to try something new,
> here's a receipe for what should be a fairly BG friendly dish my man
> and I had for lunch today. If you like Middle Eastern flavors, you
> will like this. You really can't mess it up, trust me, I'm a lousy
> cook. And I think you could experiment with the ingredients and
> spices to add what you like best. I'm going to try adding grated
> zucchini along with the cauliflower once my garden starts producing
> and serve it with chopped tomato and cucumber chutney.
>
> Cauliflower Fritters
>
> 2 cups cauliflower florets
> 1/2 cup chickpea (garbanzo bean) flour
> 1/4 cup cilantro (parsley is a good sub if you are one who perceives
> cilantro as soapy tasting)
> 1 clove garlic
> 1/4 cup onion (or more if you like it)
> 1 egg
> Spice mix: salt, curry, cumin, cinnamon, tumeric (I use a 1/2
> teaspoon of each). You can also add dried chili, if you like it spicy
> and hot.
>
> Process or mince the wet ingredients, except the cauliflower. Cook
> the califlower until very tender, drain, and beat it into the batter
> to break up the florets. Add chickpea flour until you get it to a
> consistency to form patties.
>
> Drop by spoon into a hot skillet with olive oil and fry about 3-4
> minutes a side, being careful not to let them touch. Cook themn in
> batches and drain on paper towels. They are good hot or cold, don't
> know about as leftovers because we scarfed them all up. I made a
> sauce for them with goat yogurt, mint, cilantro, grated ginger, lime
> juice and chili.

I guess the part I always have trouble with and you pointed it
out...is making the darned things form patties.


***********

Hi Robert,

In the recipe it states to add enough chick pea flour to make it form
patties. From the way the recipe looks to me, this could be one of those
recipes that you don't know if a pancake batter consistency which will firm
up as it browns, or a more heavy consistency that holds together.... like
say a crab cake, would be best.

--

Evelyn

The fool thinks he has won a battle when he bullies with harsh speech, but
knowing how to be forbearing alone makes one victorious.
Samyutta Nikaya I, 163

On May 31, 5:50*am, "Evelyn" > wrote:
> "Robert of St Louis" > wrote in ...
> On May 30, 6:16 pm, Ricavito > wrote:
>
>
>
>
>
> > Hi all,
>
> > For those cauliflower lovers out there who want to try something new,
> > here's a receipe for what should be a fairly BG friendly dish my man
> > and I had for lunch today. If you like Middle Eastern flavors, you
> > will like this. You really can't mess it up, trust me, I'm a lousy
> > cook. And I think you could experiment with the ingredients and
> > spices to add what you like best. I'm going to try adding grated
> > zucchini along with the cauliflower once my garden starts producing
> > and serve it with chopped tomato and cucumber chutney.
>
> > Cauliflower Fritters
>
> > 2 cups cauliflower florets
> > 1/2 cup chickpea (garbanzo bean) flour
> > 1/4 cup cilantro (parsley is a good sub if you are one who perceives
> > cilantro as soapy tasting)
> > 1 clove garlic
> > 1/4 cup onion (or more if you like it)
> > 1 egg
> > Spice mix: salt, curry, cumin, cinnamon, tumeric (I use a 1/2
> > teaspoon of each). You can also add dried chili, if you like it spicy
> > and hot.
>
> > Process or mince the wet ingredients, except the cauliflower. Cook
> > the califlower until very tender, drain, and beat it into the batter
> > to break up the florets. Add chickpea flour until you get it to a
> > consistency to form patties.
>
> > Drop by spoon into a hot skillet with olive oil and fry about 3-4
> > minutes a side, being careful not to let them touch. Cook themn in
> > batches and drain on paper towels. They are good hot or cold, don't
> > know about as leftovers because we scarfed them all up. I made a
> > sauce for them with goat yogurt, mint, cilantro, grated ginger, lime
> > juice and chili.
>
> I guess the part I always have trouble with and you pointed it
> out...is making the darned things form patties.
>
> ***********
>
> Hi Robert,
>
> In the recipe it states to add enough chick pea flour to make it form
> patties. * From the way the recipe looks to me, this could be one of those
> recipes that you don't know if a pancake batter consistency which will firm
> up as it browns, or a more heavy consistency that holds together.... like
> say a crab cake, would be best.
>
> --
>
> Evelyn
>
> The fool thinks he has won a battle when he bullies with harsh speech, but
> knowing how to be forbearing alone makes one victorious.
> Samyutta Nikaya I, 163- Hide quoted text -
>
> - Show quoted text -

Hi Robert and Evelyn,

The chickpea flour seemed to be extra sticky, more so than wheat
flour. The mixture held together very easily. I'm sure the egg helped
too. I will fess up that I guessed at the amounts of the ingredients
actually used when I wrote out the receipe. I'm one of those cooks
who gets inspired and starts throwing stuff in bowls and pots and
rarely measures.

How are you Evelyn? It's nice to see you posting. Are you still on
the byetta regimen?

"Ricavito" > wrote in message
...
On May 31, 5:50 am, "Evelyn" > wrote:
> "Robert of St Louis" > wrote in
> ...
> On May 30, 6:16 pm, Ricavito > wrote:
>
>
>
>
>
> > Hi all,
>
> > For those cauliflower lovers out there who want to try something new,
> > here's a receipe for what should be a fairly BG friendly dish my man
> > and I had for lunch today. If you like Middle Eastern flavors, you
> > will like this. You really can't mess it up, trust me, I'm a lousy
> > cook. And I think you could experiment with the ingredients and
> > spices to add what you like best. I'm going to try adding grated
> > zucchini along with the cauliflower once my garden starts producing
> > and serve it with chopped tomato and cucumber chutney.
>
> > Cauliflower Fritters
>
> > 2 cups cauliflower florets
> > 1/2 cup chickpea (garbanzo bean) flour
> > 1/4 cup cilantro (parsley is a good sub if you are one who perceives
> > cilantro as soapy tasting)
> > 1 clove garlic
> > 1/4 cup onion (or more if you like it)
> > 1 egg
> > Spice mix: salt, curry, cumin, cinnamon, tumeric (I use a 1/2
> > teaspoon of each). You can also add dried chili, if you like it spicy
> > and hot.
>
> > Process or mince the wet ingredients, except the cauliflower. Cook
> > the califlower until very tender, drain, and beat it into the batter
> > to break up the florets. Add chickpea flour until you get it to a
> > consistency to form patties.
>
> > Drop by spoon into a hot skillet with olive oil and fry about 3-4
> > minutes a side, being careful not to let them touch. Cook themn in
> > batches and drain on paper towels. They are good hot or cold, don't
> > know about as leftovers because we scarfed them all up. I made a
> > sauce for them with goat yogurt, mint, cilantro, grated ginger, lime
> > juice and chili.
>
> I guess the part I always have trouble with and you pointed it
> out...is making the darned things form patties.
>
> ***********
>
> Hi Robert,
>
> In the recipe it states to add enough chick pea flour to make it form
> patties. From the way the recipe looks to me, this could be one of those
> recipes that you don't know if a pancake batter consistency which will
> firm
> up as it browns, or a more heavy consistency that holds together.... like
> say a crab cake, would be best.
>
> --
>
> Evelyn
>
> The fool thinks he has won a battle when he bullies with harsh speech, but
> knowing how to be forbearing alone makes one victorious.
> Samyutta Nikaya I, 163- Hide quoted text -
>
> - Show quoted text -

Hi Robert and Evelyn,

The chickpea flour seemed to be extra sticky, more so than wheat
flour. The mixture held together very easily. I'm sure the egg helped
too. I will fess up that I guessed at the amounts of the ingredients
actually used when I wrote out the receipe. I'm one of those cooks
who gets inspired and starts throwing stuff in bowls and pots and
rarely measures.

How are you Evelyn? It's nice to see you posting. Are you still on
the byetta regimen?


****************

Hi Ric,

Yes I am, but I am staying with the 5mcg dosage twice a day. I don't know
if this is the very best drug for me, but it honestly does suppress my
appetite a bit, and that is my biggest problem in trying to keep my weight
stable.

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8