Name: Cauliflower Fritters with Tzatziki, Smoked Salmon, Greens & Pine Nuts
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 135 ml balsamic vinaigrette; 6 eggs; 3 (340 g) bags frozen, riced cauliflower; ⅓ cup pine nuts; 3 (113 g) pkgs smoked salmon; 3 (142 g) pkgs spring mix (mixed greens); 1 ½ cups tzatziki sauce; all-purpose flour; dill, dried; extra virgin olive oil; garlic powder; salt

Cauliflower Fritters with Tzatziki, Smoked Salmon, Greens & Pine NutsCauliflower Fritters with Tzatziki, Smoked Salmon, Greens & Pine Nuts — a 35-minute lunch recipe with 12 ingredients, serving 6.Ingredients

135 ml balsamic vinaigrette

6 eggs

3 (340 g) bags frozen, riced cauliflower

⅓ cup pine nuts

3 (113 g) pkgs smoked salmon

3 (142 g) pkgs spring mix (mixed greens)

1 ½ cups tzatziki sauce

all-purpose flour

dill, dried

extra virgin olive oil

garlic powder

salt

Instructions

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add riced cauliflower and cook, stirring often, until lightly golden and cooked through, 6-8 minutes.

Transfer cooked cauliflower rice to a large bowl. Add eggs, flour, and spices, then stir to combine the fritter mixture.

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

Working in batches, using a ¼-cup measure, scoop the cauliflower mixture into the skillet, spacing each scoop a few inches apart; press down to form round fritters. Cook, flipping once, until fritters are golden brown and cooked through, 3-5 minutes. Transfer to a large paper towel-lined plate.

Meanwhile, wash and dry the mixed greens (skip if they came pre-washed). Place in a large bowl along with pine nuts and vinaigrette. Toss to combine the salad and set aside.

Chop or tear salmon into bite-sized pieces.

To serve, divide salad and fritters between plates; top fritters with tzatziki and salmon. Enjoy!

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