Cauliflower and Potato Fritters

1 head of cauliflower florets

1 1/2 tsp salt (plus extra to season after frying)
1 tsp pepper
2 Tbsp + 1 Tbsp olive oil
1 yellow onion
2 potatoes
3 cloves of garlic grated4 oz of grated Gruyere 
1 egg
3/4 c flour
panko crumbs


Preheat the oven to 350 degrees Fahrenheit. Roughly chop the cauliflower florets.  In a mixing bowl, combine cauliflower, salt, pepper, and 2 tablespoons of olive oil.  Toss cauliflower until thoroughly coated.  Spread cauliflower in an even layer on a cookie sheet lined with parchment paper.  Roughly chop the onion and toss with remaining tablespoon of olive oil.  Spread in an even layer beside the cauliflower.  Loosely cover with aluminum foil and roast for 30 minutes.  Remove the aluminum foil and roast for 30 minutes longer.

 

Scrub the potatoes and cut into large chunks.  Place potatoes in water and bring to a boil.  Boil potatoes until a knife can be easily inserted.  Remove potatoes from water and place in a large mixing bowl with the garlic, Gruyere, egg, cauliflower, and onion.  Sprinkle the flour over the vegetables and mash together with a potato masher.  Heat up thin layer of oil in a skillet to 350 degrees Fahrenheit.  Sprinkle a thin layer of panko bread crumbs in a rimmed plate.  Using an ice cream scoop or two soup spoons, make 2 inch medallions no thicker than 1/2 inch.  Coat both sides with bread crumbs.  Pan fry for 1-2 minutes per side.  Let cool on a wire rack, and sprinkle with salt... Then enjoy!

If you're looking for a tasty and easy dipping sauce, try 8 oz of sour cream, 1 tsp grated onion, salt and pepper to taste, and about a tablespoon of scallions or chives.

For Christmas, I was given a pretty fantastic cookbook and so was my sister-in-law.  We oohed and aahed over lots of pictures and recipes.  I came to a cauliflower fritter recipe.  At some point, I will try that one because it looks amazing; however, it immediately reminded me of the great little mashed potato fritters my mom would make me when I was little.  They were delicious but are a pain to make because they just refuse to stay together.  I thought roasting the cauliflower and adding flour would help bind the fritter together.  Then I thought about classing it up a bit with Gruyere and roasted onions.  It worked out so well!