Cheesy cauliflower fritters are a tasty appetizer or side dish.  They cook in minutes on top of the stove.  Purple cauliflower adds a colorful twist to the traditional white variety.

Serves 6 (two 3-inch fritters per person)

Ingredients:

• 1 tablespoon lemon juice or vinegar (omit if using yellow or white cauliflower)
• 1 medium head of purple, white or yellow cauliflower, cut into florets

• 1 cup shredded mozzarella cheese
• 2 scallions, chopped
• 2 eggs
• 3/4 cup panko breadcrumbs
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• ½ teaspoon salt
• Olive oil for frying
• Pesto sauce, optional

Directions:

1. Bring one cup of water with lemon juice to a boil.  Add the cauliflower florets.  Cover and cook for 8 to 10 minutes until tender. Drain and cool.   
2. Use a knife or a food processor with a shredding-grating disc to chop the florets finely into small pieces.
3. Place the chopped cauliflower in a bowl and add all other ingredients. Stir gently until all ingredients are combined.
4. Form the mixture into 3″ patties using a scoop mixture or 1/4 measuring cup. There should be about 12 patties. Place the patties in a large skillet with a small amount of oil heated to medium-high heat.  Press gently with a spatula to 1/2- inch thick.  Fry for about 3 minutes on each side for a total of 6-7 minutes until the patties are crisp and browned.  
5. Serve warm with pesto sauce, if desired.

Tip:

• Purple cauliflower gets its coloring from anthocyanin, a natural plant pigment. Adding an acid like lemon juice or vinegar to the cooking water when steaming or boiling helps preserve the color. Be careful not to overcook the cauliflower.