2 cups Cut ‘N Clean Greens Organic Kale, finely chopped
1 medium head cauliflower, riced (or 12 ounces of packaged cauliflower crumbles)
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 large egg
2 tablespoons coconut flour
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon red pepper flakes
1/4 cup butter or coconut oil, for frying
Place riced cauliflower in a large microwave-safe bowl. Cover with a lid or plastic wrap and cook on high for 10 minutes, until very tender. Remove and drain in a tea towel set over a sieve. Once cool enough to handle, squeeze out as much liquid as possible.
Heat olive oil over medium heat in a large skillet. Add kale and garlic and saute until just wilted, 2-3 minutes. Remove from heat.
In a large bowl, combine the cauliflower, kale, cheddar, mozzarella, egg, coconut flour, salt, pepper, and pepper flakes. Stir until thoroughly mixed. With wet hands, form into 8 small patties, about ½-inch high.
In the skillet, heat 2 tablespoons of butter over medium heat until melted and frothy. Add 4 of the fritters and press them gently into the pan with a spatula. Fry until the bottom is golden brown, 3-5 minutes. Carefully flip over and fry the other side until golden brown.
Remove to a plate and repeat with remaining butter and fritters.
Recipe and photo by Carolyn Ketchum, All Day I Dream About Food