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Nutrition Facts

Instructions

• STEP 1

  Place riced cauliflower in the colander or strainer and rinse under hot, running water (from the tap) to defrost. Use your hands or the back of a spoon to press out as much water as possible from the cauliflower, then transfer to a medium bowl.

  • 1 (12 oz) bag frozen, riced cauliflower

• STEP 2

  Wash, dry, and shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the cauliflower.

  • ¼ small bunch cilantro

• STEP 3

  Add egg, cheese, and spices to the bowl. Stir well to combine the batter.

  • 1 egg
  • ⅔ cup shredded cheese, Mexican blend
  • ¼ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 4

  Preheat a large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.

• STEP 5

  Using a ¼-cup measure, drop batter into the skillet, spacing scoops a few inches apart; press down with a spatula to form round, ½-inch thick fritters. Cook, carefully flipping once (the fritters are delicate but will firm up as they finish cooking on the other side), until fritters are golden brown, 3-4 minutes per side. Remove to a plate.

  • 2 tsp extra virgin olive oil

• STEP 6

  Meanwhile, wash, dry, halve, and pit avocado; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.

  • ½ avocado

• STEP 7

  To serve, divide fritters between plates; top with avocado and salsa. Enjoy!

  • ¼ cup salsa