Cauliflower Bites

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By Julia Topliss

This is my favourite cauliflower dish; I often find cauliflower is a bit bland but this recipe is delicious and quite light. It is perfect as an entree but also as an accompaniment to a main meat dish. They are best when they are freshly cooked (you can reheat them but they are not as good). You can make the mixture the day before and keep in the refrigerator overnight to cook the next day if required.

1 medium cauliflower
1/2 cup of mozzarella
2 pieces of bread, soaked in milk and then squeeze out the moisture
2 large eggs
Pinch of nutmeg
1 cup of breadcrumbs
Olive oil for frying
Salt & Pepper to taste


  • Cut the cauliflower in 4 and place in a saucepan full of water.
  • Make sure the cauliflower is covered with the water; and bring the water to a boil.
  • Cook for 20 minutes or until tender and then leave to cool.
  • Drain and chop into small pieces and place in a mixing bowl.
  • Add the cheese, crumble the bread, 1 egg, nutmeg, salt & pepper.
  • Mix the ingredients together and then work with your hands to shape round balls (about the size of a golf ball).
  • Heat oil (about 2cm deep) in a frying pan until hot but not smoking.
  • Dip the balls one at a time into the remaining egg; then coat with breadcrumbs and fry until golden brown.
  • Drain in paper towels and serve hot.

Preparation Time
1 1/2 hours

Easy to make with gluten free bread and a quality rice crumb
Sometimes I omit the nutmeg from the mixture and add 1tsp of Ras el hanout to the rice crumbs to add a Morrocan taste to the dish
Great served with any kind of chutney or relish.

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