Cauliflower & Ricotta Fritters with Radish Salad (fritters made with cauliflower & radish leaves)


I have been following the amazing Sarah Phillips on Instagram (@food) for a while now. Not too long ago she created another account called Ugly Produce is Beautiful (@uglyproduceisbeautiful), to create awareness of how much food is wasted. It is a great initiative to educate people of how you can actually use produce that is considered imperfect or not good for sale anymore. And parts of produce that you might not know are edible, like radish and cauliflower leaves.

In an effort to promote less food waste, I created this recipe. I roasted the cauliflower (florets plus stem) with spices and olive oil and then mixed it with the chopped cauliflower leaves, radish leaves, ricotta and Parmesan. I finally served the fritters with a simple radish salad. It makes a delicious vegetarian meal!

This recipe serves 3.


For the fritters:

1 small cauliflower

¼ cup of olive oil

1 teaspoon of onion powder

1 teaspoon of garlic powder

½ teaspoon of celery salt

Cayenne to taste



Radish leaves (from the bunch for the salad), finely chopped

Zest of 1 lemon

2 eggs

125gr of ricotta

60gr of grated Parmesan

1/3 cup of bread crumbs

1/3 cup of panko

1/3 cup of cornmeal

For the radish salad:

1 bunch of radishes, julienned (I used a mandoline)

1 1/2 tablespoons of chopped chives

For the dressing:

1/3 cup of olive oil

¼ cup of white vinegar

Juice of 1 lemon

1 tablespoon of honey

1 teaspoon of mustard



Olive oil for pan-frying the fritters


Preheat your oven to 230C/446F and line a baking sheet with parchment paper.

Remove the leaves from the cauliflower and finely chop them. Set them aside.

Finely chop the cauliflower, including the stem. Try not to leave any big chunks. Place the chopped cauliflower in a large bowl. Add ¼ cup of olive oil, onion powder, garlic powder, cayenne, celery salty, salt and pepper. Mix well and spread it over the prepared baking sheet. Place it in the oven and roast for 20 minutes, stirring half way through.

To make the dressing just place all of the ingredients in a jar, put the lid on and shake it. Set it aside.

Remove the cauliflower from the oven and allow it to cool down for 10 minutes.

In a large bowl, mix the chopped cauliflower leaves, chopped radish leaves, lemon zest, ricotta and parmesan. Mix well. Then add the cauliflower, panko, bread crumbs, cornmeal and a pinch of salt. Mix to combine and then add the eggs. Mix everything well.

Pour about 3 tablespoons of olive oil in a large pan over medium heat. Grab about 2 tablespoons of the cauliflower mixture and shape it into a ball, place it in the pan and repeat for a few more. Flatten it a bit with the back of a spatula. Cook until brown on both sides. Repeat for the rest. It’s better to make the fritters small so they don’t break while flipping them.

Add some of the dressing to the julienned radishes and chives, mix well. Serve the fritters with the radish salad and extra dressing on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Beet Latkes with Avocado Cream


This is a super easy recipe, the latkes come out crispy and I love the combination of the beets with this avocado, sour cream and horseradish sauce.

This recipe makes 12 small latkes.


For the latkes:

3 medium beets

1 egg

½ cup of crushed Matzo crackers

Pinch of onion powder

Pinch of garlic powder

Pinch of salt

Pinch of pepper

Pinch of celery salt

For the avocado cream:

1 avocado

2 teaspoons of sour cream

½ teaspoon of horseradish

Juice of half a lime

Salt to taste


Olive oil for pan-frying


To make the avocado cream, just blend all of the ingredients together and set it aside.

Peel and shred the beets. Squeeze them as much as you can to remove excess moisture.

Line a plate with a few pieces of paper towels, spread the beets on top and then place a few more layers of paper towels on top of the beets. Press with your hands. Microwave the beets for 1 minute. This will dry them a bit more.

Remove the beets from the plate with the paper towels, and place them in a large bowl. Mix the beets with the egg, crushed Matzo crackers and spices.

Add about 1/3 cup of olive oil to a large pan. Add about 2 tablespoons of the beet mixture forming a fritter. Use a spatula to flatten it. I did 4 at a time.  Fry them until golden on both sides. Place them on a plate lined with paper towels.

Serve the latkes with the avocado cream. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.