Baby Kale Caesar Salad with Cauliflower Fritters
Serves: 4 servings
  • 1½ tablespoons olive oil
  • 16-ounce bag of frozen cauliflower florets
  • ½ cup gluten-free bread crumbs
  • ¼ cup finely grated Parmesan cheese
  • 1 egg
  • 1 teaspoon Italian seasoning
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup Parmesan cheese (½ cup finely grated for dressing and ¼ cup shaved for topping salads)
  • 1 ounce anchovies (about 5 or 6) from a tin of flat anchovies in olive oil
  • 2 tablespoons mayonnaise, preferably olive oil mayonnaise or avocado mayonnaise
  • 1 large or 2 small cloves of garlic
  • 1 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon pepper
  • ⅓ cup olive oil
  • 5 ounces baby kale
  • 4 ounces grape tomatoes (about 12), halved
  1. Make the cauliflower fritters. Preheat the oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat. Brush with half of the olive oil.
  2. Cook the cauliflower florets according to the package directions (microwaving is fine). Using a potato masher or the tines or a fork, mash and break apart the cauliflower until only small chunks remain. Let cool to room temperature.
  3. Once cooled, place the cauliflower on a clean dish towel or piece of cheesecloth and twist it tightly into a ball to wring out all the water. You can also use a potato ricer to do this if you have one.
  4. Transfer to a mixing bowl and add the bread crumbs, Parmesan, egg, Italian seasoning, garlic, salt, and pepper. Mix well.
  5. Using a 1½ ounce ice cream scoop, form the mixture into small patties about 2 - 2½ inches in diameter and place them on the baking sheet. Brush the tops with the remining olive oil and bake on the bottom rack of the oven for 15 minutes. Flip the fritters over and bake 15 minutes more.
  6. To make the Caesar dressing place ½ cup of the Parmesan cheese (finely grated), anchovies, mayonnaise, garlic, lemon juice, and pepper into a blender, and with the motor running slowly pour the olive oil through the feed tube. Stop when you have a smooth, well combined dressing.
  7. Put the baby kale and tomatoes in a large mixing bowl and add the dressing. Toss to combine and thoroughly coat all the kale leaves. Divide the greens evenly among 4 salad plates and place two cauliflower fritters on top. Sprinkle each salad with shaved Parmesan.
Cauliflower Fritters adapted from Crispy Parmesan Cauliflower Tots from the cookbook Naturally Delicious by Danny Seo.
Recipe by Queen of My Kitchen at