cauliflower-quinoa fritters with romesco sauce

prep: 20 MINUTES | cook: 20 MINUTES | total: 40 MINUTES | serves 6 TO 8

I decided to give this bar-and-grill staple a healthy-ish makeover by using cauliflower and quinoa in the fritters and quickly crisping them up in olive oil instead of deep-frying them. They’re just as salty, creamy, and crispy as your favorite restaurant appetizer, and yet better for you. And the Romesco—a Spanish-inspired roasted red pepper sauce—is smoky and creamy. (And would also be delicious served with pita bread, chips, or veggies, and even fish, chicken, or steak.)

These fritters are perfect as a starter for a gathering, or even served for lunch on top of a simple green salad. I keep a bag in the freezer for any time a party pops up at our house, and also for easy dinners, especially because the boys can’t get enough of them.

ROMESCO SAUCE

½ cup whole unsalted almonds

1 (12-ounce) jar roasted red peppers, drained

1 slice whole-wheat bread, or your favorite bread

¼ cup fresh parsley leaves

3 garlic cloves, minced

1 tablespoon tomato paste

1 tablespoon red wine vinegar

½ teaspoon smoked paprika

½ teaspoon kosher salt, plus more to taste

¼ teaspoon crushed red pepper flakes

½ cup extra-virgin olive oil

FRITTERS

1 medium head cauliflower, cored and cut into large pieces

2 cups cooked quinoa

1 cup bread crumbs

½ cup crumbled feta cheese

2 large eggs, beaten

3 scallions (white and green parts), sliced

Grated zest of 1 lemon

3 garlic cloves, minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

¼ cup extra-virgin olive oil, plus more if needed, for shallow frying

1 Make the Romesco sauce: In a food processor or blender, combine the almonds, red peppers, bread, parsley, garlic, tomato paste, vinegar, paprika, salt, and pepper flakes. Blend until smooth, about 1 minute. With the machine running, slowly stream in the olive oil until the sauce is smooth. You may need to stop and scrape down the sides of the bowl with a spatula and blend again. Taste and season with additional salt, if necessary. Set aside.

2 Make the fritters: In a food processor, pulse the cauliflower until it is the size of couscous.

3 In a large bowl, combine the cauliflower, quinoa, bread crumbs, feta, eggs, scallions, lemon zest, garlic, salt, and pepper. Stir until the mixture is well combined and moistened.

4 Form the mixture into ½-inch-thick patties, about 2 inches wide. Heat the olive oil in a large skillet over medium-high heat. Add the fritters in batches and fry, turning once, for 10 minutes, until crispy, adding more olive oil to the pan if necessary. Transfer the fritters to a large paper towel–lined plate and cover with aluminum foil while you finish cooking all of the fritters.

5 Serve the warm fritters with the Romesco sauce, either as a dip or dolloped over the top.

6 You could also let the fritters cool to room temperature and store in the fridge for up to 3 days, or in the freezer for up to 1 month. Reheat in the microwave, in a skillet with a little olive oil, or in an air fryer before serving.