Carin’s Quinoa Cauliflower Chia Fritters

Use your cauliflower now!

Profile Shot from GarimoMaria Carin Gala

Quinoa Cauliflower Chia Fritters

I like to make these delicious, golden little things for everyone that allows me in their kitchen!

They are a handy snack to have in the fridge or freezer, make sexy finger food or wraps, and they can even star as the main act for dinner accompanied by a grandiose salad. This must be one of the best ways to eat this cancer-fighting cruciferous vegetable.

Makes about 20 little rounds.

cauli frittersFirst mix:

½ head of raw cauliflower grated coarsely

½ cup shallots chopped (approx 4 shallots)

½ bunch of parsley chopped including stalk (roughly 1 cup)

1 tsp sea salt

Mix and set aside

In a separate bowl mix:

1 cup besan/chickpea flour

½ -1 cup corn/maize flour

1 tbsp sweet paprika

½ tsp turmeric powder

½ tsp black pepper

½ tsp bicarbonate soda

2 tbsp chia seeds – Chia is the richest plant based source of Omega 3, dietary fibre, protein and antioxidants.


Add to the first mix

Then add:

¼ – ½ cup rice milk

1 cup cooked Quinoa – optional

You also need:

Coconut or rice bran oil for frying


Mix everything together and let sit for about 30 min. Mix the batter again and add ½ -1 cup more flour IF the batter appears very wet. The best thing to do is to fry one fritter and if it holds the amounts are perfect. If it doesn’t hold add a bit more flour.

Form little rounds (3-4cm) with wet hands and fry on a medium heat until nicely golden brown and thoroughly cooked, approx 5 min each side. This is best done in a non-stick frying pan.

Enjoy with home made pickles to aid the digestion of fried foods and of course Green Goddess Tahini Dip.

Green Goddess Tahini Dip

Tahini is the Arabic name for sesame paste. It is a great source of calcium and a tasty one too. Parsley is a natural antioxidant and is loaded with vitamin K, C, A, folate and iron.


½ cup tahini hulled

½ – 1 cup water or more – depending on desired consistency, start by adding ½ cup then add more!

¼ cup lemon juice

2 tbsp apple cider vinegar – alkalises body and aids digestion

1-2 clove of garlic chopped – anti viral, anti bacterial and totally optional

1/2 -1 tsp sea salt – or to taste

1 cup chopped fresh parsley – Vitamin C!! Other herbs like coriander and mint work too

1 tsp sugar free apricot jam – optional not needed           


Put everything into a blender and blend until smooth. Some ideas to enjoy it with: cauliflower, beans, carrots, roman lettuce, orange and onion salad, or quinoa. Keeps 4-5 days in the fridge.

Great source of calcium, magnesium and vitamin C!

Tahini Tip: Before using in the recipe, mix the tahini in the jar very well with a spoon so that the thick bottom sediment is mixed with the oily top part.

Maria Carin Gala – Wonder Food
Carin is a passionate foodie and dedicated personal chef who is always excited to share everything gluten free, sugar free and dairy free. Her food is vegan, but only secretly. She believes that the word vegan is often associated with dry, boring, bland food and therefore makes vibrant, wholesome fresh and seasonal food that is good for you and tastes delicious too! You can find her giving cooking workshops/classes around Sydney, being a personal chef, catering at retreat centres and for special events, and splashing, testing and tasting creations in her home kitchen for her upcoming cookbook. Her website is and navigate your way through tasty photos and upcoming events on Bon appetite.
Life Balance = Dance. Nature. Naam Yoga.