Cheesy Cauliflower Fritters with homemade Semi-dried Tomatoes in olive oil

Cauliflower fritters with semi dried tomatoes in olive oil - A tasty love story

Lately I have been quite obsessed with the quality of fats. It’s probably a mixture of the fact that I am writing my Bachelor assignment where one of the main focus areas are how fat and especially the different types of fat influence our body and cardiovascular system. It is really an eye opener and oh so interesting. I am proud to say that I am no longer ‘scared’ of getting to much fat as long as it is healthy fat that has been under careful observation.
The reason why I am starting the whole fat speech again is that while I have been exploring the new world of fats (sounds crazy yeah, but I am a child of the low fat generation) it has come to my attention that the majority of all fat based products including the organic versions as e.g. olives, tomatoes and artichoke marinating in oil and mayonnaise are made with sunflower oil or unidentified vegetable oils. This is actually not as good as it might sound. Vegetables oils as sunflower oil, grapeseed oil and corn oil are mainly made of polyunsaturated fatty acids omega-6, and lately a new research study has revealed that an increased intake of omega-6 linoleic acid can pose a risk to cardiac health. And here we are going around thinking everything with the word vegetable was oh-so healthy, bummer!

Cauliflower fritters with semi dried tomatoes in olive oil - A tasty love story

Semi-dried tomatoes in oil has become my new thing, I just love them and I think they are the perfect accessory for almost any dish. I have had them for breakfast, on the side of an omelet, in tasty meatballs, on top of my favourite open rye bread & egg sandwich and a lot with these cauliflower fritters. Sometimes I have been lucky enough to get my hands on the tomatoes from the deli – they are so good – but most often I have been buying those in a jar from the supermarket. So far I have found one tiny tiny organic jar that costs a fortune where they have used olive oil – but the rest of them are conventional with sunflower oil – not ideal if you wanna get the best fats possible. So I decided to make my own semi dried tomatoes swimming around in my favourite organic olive oil and paired with the beautiful italian flavours from basil and garlic… and I can only say store bought tomatoes Go Home!
The cauliflower fritters are a classic in my kitchen and I am actually surprised I haven’t shared it with you yet- Lately it is my dad who has been obsessed with them – and sends me pictures of his creations, so sweet!
The batter is made with psyllium to bind the liquid from the eggs and cauliflower, but you could add 2-3 tbsp of flour instead. It is still a bit loose in the texture and you need to make them relatively small and fry them on medium heat for a couple of minutes until they have firmed a bit on the frying side and you’ll be able to flip them over.
It is a perfect little dish for lunch or you can use the fritters as a side dish or accessory for a bigger meal. You can vary the cheese content to your preference, just as you can spice them up with herbs, serrano, chilli etc.

Cauliflower fritters with semi dried tomatoes in olive oil - A tasty love story

Cauliflower fritters with semi dried tomatoes in olive oil - A tasty love story

  1. AnneAnne11-05-2013

    ÅRH! Dem må jeg bare prøve!
    Jeg elsker at dine opskrifter er overvejende sukker og kornfri!
    KH
    Anne

    • Josephine MaleneJosephine Malene11-05-2013

      Fedt tak! Ja, det fungere altså bare så godt uden og min krop er langt bedre tilpas når det er fedtet der er i fokus :) Plus det er langt sjovere og mere udfordrende at lave opskrifter der skiller sig ud på den front!

  2. Hi! I’ve been around here many times lately but never left a trace… Just like you I have been obsessed with healthy fats lately. I actually linked in here yesterday thanks to fats ;-) And just like you I love semidried tomatoes, and I eat them with pretty much everything. Or just as they are.

    Love your blog btw.

    /Sonja

    • Josephine MaleneJosephine Malene11-05-2013

      Hi Sonja, oh so glad you left a trace now, it is absolutely wonderful to hear from the people out there on the other side! Fats are the best – and nice that we can even be recognized from search engines to have a little fat-forum in here! Thank you for you words – and happy healthy eating!

  3. RosaRosa11-05-2013

    I have been reading your beautiful blog for a while now, thank you for the inspiration! You mentioned psyllium in the cauliflower cakes but I don’t see it in the list of ingredients. How much should we use?

    • Josephine MaleneJosephine Malene11-05-2013

      Oh yeah I see, sorry, I have added it in the recipe now. Thank you so much for noticing :)

  4. DenaDena11-05-2013

    This all looks wonderful. Thanks for the info. on fats. I pretty much use olive oil exclusively in EVERYTHING. Love the flavor and it keeps me healthy. The fritters look delish, as do the tomatoes.
    Must try! Enjoy.

    • Josephine MaleneJosephine Malene11-05-2013

      You are very welcome, olive oil is amazing – just remember to not heat it above 170 C – that is were it oxidize and get damaged! But else it is the best even as skin moisturizer ;)

  5. AnnaAnna11-05-2013

    Yes! Olive oil is so good for so many things… including storing sun-dried tomatoes :) Just recently discovered your blog and definitely putting these on the “to make” list.

  6. JoJo11-05-2013

    These look so good! I have an excess of tomatoes at the moment,so i’ll defiantly try this! Thank you

  7. Pernille LauritsenPernille Lauritsen11-05-2013

    Kære Josephine.

    Igen en skøn opskrift… ja endda to… de skal prøves!
    Et fedt spørgsmål: Hvad med rapsolie eller rapskimolie og polyumættede fedtsyrer?

    Kh Pernille

    • Josephine MaleneJosephine Malene11-06-2013

      Hej Søde Pernille.
      Rapsolie har heldigvis også en sund fedt profil, så længe du undgår at varme den så er det en rigtig god fedt kilde – og den ville også gøre sig godt over disse tomater :)

      • Pernille LauritsenPernille Lauritsen11-06-2013

        Må man slet ikke stege i det…? Synes jeg har læst at det sammen med smør er det bedste, men det er måske ikke rigtigt… ? Hvad skal jeg så bruge? Vi er ikke så vilde med olivenolie…

        • Josephine MaleneJosephine Malene11-07-2013

          Jeg ville ikke anbefale rapsolie som en stegeolie, da den simpelthen er for ustabil pga dens høje (og sunde gode) indhold af flerumættede fedtsyrer, som desværre er meget ustabile når de bliver opvarmet. Selv med oliven olie skal man være varsom med at komme over 170 grader da de fleste typer oliven olie også kan risikere at oxidere over det punkt. Jeg steger primært i smør og kokos olie, både med og uden smag (læs evt om kokosolie i mit foregående indlæg chocolate and coconut cups)og ja nogle gange også oliven olie.
          Du kan også lige læse dette lille spørgsmål + svar angående rapsolie fra bladet samvirke, som jeg har vedhæftet :)
          Håber det hjalp en smule, og ellers så må vi lige ta en god fedtsnak snart :)
          http://samvirke.dk/mad/brevkasse/maa-stege-rapsolie.html

  8. These look amazing! My Nan is Italian and we used to dry the tomatoes out in the hot sun before we put them in the oil. I’ll have to try it again this summer, I havent made them since I was a kid – thanks for reminding me :)
    I agree with you about the fat thing too – I used to avoid eating fat at any cost, but Im happy to eat (healthy!) fats these days – my skin and hair is far healthier and I find myself fuller after a meal that’s got a bit of healthy fat in it.

    • Josephine MaleneJosephine Malene11-06-2013

      Oh that sound so lovely and authentic, I will definitely try it out this summer as well :)

  9. jordanjordan11-07-2013

    these look beyond amazing! i love that you decided what you wanna make a just create it. i need to get more confident in the kitchen when working without recipes. cheers.

  10. Josephine MaleneJosephine Malene11-07-2013

    It is a tricky thing to begin with, and sometimes I fail big time – but it is fun, and the worst thing that can happen is that you mess up a single dish and try again :)

  11. shosheyshoshey11-07-2013

    Hie
    I just want to say how wonderful it is to discover your website,
    I am following every week,and let me say-WELLDONE1!!

    • Josephine MaleneJosephine Malene11-09-2013

      Oh I am so happy the hear that – think it is amazing that you check in and follow up on new posts – thank you :)

  12. catarinacatarina01-13-2014

    Hello! i just discovered your blog and been here for hours!!!

    just one question on the fritters recipe… can i substitute the parmesan for other thing/other cheese?
    the consistence should be like an hamburguer?

    thank you and please never end this blog!!!
    cat (portugal)

    • Josephine MaleneJosephine Malene01-13-2014

      Hi there, thats just wonderful to hear, and do not worry I’ll stick around, love my little blog’sphere :)
      Jep, you can use all kind of cheese, choose the one with your favourite flavour and that melts well! And

  13. BeatriceBeatrice02-04-2014

    I’ve made the fritters yesterdasy for supper. So so so so delicous. Thank you so much.

    Best whishes from Switzerland!
    Beatrice

  14. SophieSophie04-22-2014

    Hi. These look amazing. Do you think I could freeze any leftovers and reheat later? Thanks!

    • Josephine MaleneJosephine Malene04-22-2014

      yes I believe that would be just fine :) They definitely keep well in the fridge for up to 3-4 days.

  15. AmeliaAmelia07-26-2014

    Now I am going away to do my breakfast, later thann having
    myy breakfast coming again to read further news.

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