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Picture of Cauliflower-Feta Fritters With Smoky Yogurt, Pomegranate
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1605 kcal 80 %
  • Fat 130 g 200 %
  • Saturated 30 g 149 %
  • Carbs 80 g 27 %
  • Fiber 9 g 34 %
  • Protein 36 g 72 %
  • Cholesterol 277 mg 92 %
  • Sodium 1786 mg 74 %
  • Calcium 885 mg 88 %
  • Magnesium 108 mg 26 %
  • Potassium 1373 mg 29 %
  • Iron 7 mg 41 %
  • Zinc 5 mg 48 %
  • Phosphorus 960 mg 137 %
  • Vitamin A 227 µg 25 %
  • Vitamin C 132 mg 147 %
  • Thiamin (B1) 1 mg 70 %
  • Riboflavin (B2) 2 mg 124 %
  • Niacin (B3) 6 mg 38 %
  • Vitamin B6 1 mg 80 %
  • Folate equivalent (total) 402 µg 101 %
  • Vitamin B12 2 µg 100 %
  • Vitamin D 1 µg 10 %
  • Vitamin E 16 mg 106 %
  • Vitamin K 111 µg 93 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cauliflower-Feta Fritters With Smoky Yogurt, Pomegranate

Ingredients

  • 1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks
  • 1 large egg
  • 1 garlic clove, minced
  • Few gratings of fresh lemon zest
  • 3 ounces crumbled feta (about 1/2 cup)
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter
  • 3/4 teaspoon table salt or more to taste
  • 1/2 teaspoon baking powder
  • Olive oil for frying
  • 3/4 cup yogurt
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • Handful pomegranate arils

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