Cauliflower Broccoli & Halloumi Fritters with Coriander Aioli

Ingredients

• 1 cup finely diced cauliflower
• 1 1/2 cups finely diced broccoli
• 1/2 cup grated Halloumi cheese
• 2 whole eggs
• 1 tbsp coconut flour
• Black pepper
• Ghee for frying (clarified butter, you can use coconut oil instead)

For coriander aioli 

• 2 tsp olive oil based mayonnaise (can also be completely omitted)
• 1 tbsp olive oil
• 1 tbsp chopped  fresh coriander
• 1/2 garlic clove, finely grated or chopped
• A squeeze of lemon or lime juice

Instructions

1. Combine cauliflower, broccoli and halloumi with eggs, coconut flour and black pepper. If not using any halloumi, add a good pinch of salt. Mix well.
2. Heat a large frying pan to high and melt 1 tablespoon of ghee or coconut oil.  Using your hands, shape mixture into balls and flatten into fritters before adding to the pan. Bring the heat to medium and fry on each side for 4 minutes or until golden brown crust forms.
3. Whisk aioli ingredients together and serve in a little side ramekin.

Preparation time: 10 minutes

Cooking time: 10 minutes

Number of servings: 7-8 fritters

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Twice-Baked Cauliflower

Cut up the cauliflower into small pieces and cook in boiling salted water until it's barely soft, then drain and mash the cauliflower, leaving some chunks.  (I mash it a few times in the colander and then transfer to a bowl and mash a bit more.)

I know that bacon isn't recommended for the South Beach Diet, but I do use it occasionally in small amounts.   This recipe called for 8 pieces, which I cut down to six.  I buy the pre-cooked bacon at Costco, and cook it so it's very crisp, then blot well with paper towels, so I get rid of as much of the fat as I can. I think Canadian Bacon would taste great in this if you don't want to use bacon, and it would also be fine with no bacon at all.

Combine the mashed cauliflower, light cream cheese, light sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.

Put the mixture into a glass casserole dish with a lid that you've sprayed with olive oil or non-stick spray, and top with the low-fat sharp cheddar and the rest of the bacon.

Bake with the lid on at 350F/180C until the mixture is bubbling and all the cheese has melted, about 30-35 minutes.  (I take the lid off for the last 5-10 minutes to brown the top a little.

And here's the photo from 2008 when I first updated this recipe with a photo (and obviously I was a lot more into the macro photography look in those days!)

Twice Baked Cauliflower
(Makes 6-8 servings; recipe adapted slightly from The Low Carb Gourmet.)

Ingredients:
1 large head cauliflower
4 oz. low fat cream cheese (do not use fat free)
1/2 cup low fat sour cream (do not use fat free)
1/4 cup minced green onions
1/4 cup freshly grated Parmesan cheese (If you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
1 cup reduced fat sharp cheddar cheese
(I used Kraft 2% milk sharp cheddar)

Instructions:

Preheat oven to 350F/180C. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in light cream cheese, light sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.

Spread evenly in a medium-sized glass casserole dish. Sprinkle with low-fat cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.

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