Directions
Bring a large pot of water to a boil.
Add the cauliflower florets and cook for 8 minutes until fork-tender.
Drain well.
Transfer the cooked florets to a food processor and pulse until the texture resembles coarse rice. Allow it to cool for a few minutes.
Place the riced cauliflower in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much excess moisture as possible. This is the key to crispy fritters!
In a large mixing bowl, combine the squeezed cauliflower, beaten eggs, almond flour, nutritional yeast, turmeric, Greek yogurt, salt, and pepper.
Stir until the mixture is thoroughly combined.
Heat butter or oil in a large skillet over medium heat. Scoop 2-3 tablespoons (45 ml / 1.5 fl oz) of the mixture, form it into a patty, and carefully place it in the hot pan.
Repeat, being careful not to overcrowd the skillet.
Cook for 3-4 minutes on each side, until golden brown and crisp.
Serve immediately while hot.
Do not skip squeezing the water out of the cauliflower. This step is absolutely essential to ensure your fritters hold together and get crispy instead of steamy.
