Gluten-free · Greek · 20 min
Cauliflower Fritters with Tzatziki, Smoked Salmon, Greens & Pine Nuts
- 20 min
- 2–6 servings
- 593 kcal / serving
Crisp cauliflower fritters pair with cool tzatziki, smoked salmon, and a bright greens salad with pine nuts. The mix of crunchy edges and creamy sauce makes a satisfying weeknight bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 45 mlbalsamic vinaigrette
- 2eggs
- 1 (12 oz) bagfrozen, riced cauliflower
- ⅛ cuppine nuts
- 1 (4 oz) pkgsmoked salmon
- 1 (5 oz) pkgspring mix (mixed greens)
- ½ cuptzatziki sauce
From the pantry: all-purpose flour, dill, dried, extra virgin olive oil, garlic powder, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon · cauliflower
Shopping list by aisle
Produce
- 1 (5 oz) pkgspring mix (mixed greens)
Dairy, eggs & chilled
- 2eggs
- 1 (4 oz) pkgsmoked salmon
- ½ cuptzatziki sauce
Frozen
- 1 (12 oz) bagfrozen, riced cauliflower
Pantry & dry goods
- ⅛ cuppine nuts
Sauces, oils & condiments
- 45 mlbalsamic vinaigrette
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| balsamic vinaigrette | 45 ml | 90 ml | 135 ml |
| eggs | 2 | 4 | 6 |
| frozen, riced cauliflower | 1 (12 oz) bag | 2 (12 oz) bags | 3 (12 oz) bags |
| pine nuts | ⅛ cup | ¼ cup | ⅓ cup |
| smoked salmon | 1 (4 oz) pkg | 2 (4 oz) pkgs | 3 (4 oz) pkgs |
| spring mix (mixed greens) | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| tzatziki sauce | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat a nonstick skillet over medium-high heat.
- Swirl a little oil to coat the bottom, then add the riced cauliflower and cook, stirring often, until lightly golden and tender, about 5–7 minutes.
- Transfer the cooked cauliflower to a medium bowl. Add the eggs, flour, dill, garlic powder, and salt; mix until the fritter batter comes together.
- Return the skillet to medium-high heat and add a bit more oil to coat the bottom.
- Scoop batter using a 1/4-cup measure, place portions in the skillet, flatten to form rounds, and cook, turning once, until golden and cooked through, 3–5 minutes per side; transfer to a paper towel–lined plate.
- In a separate bowl, combine the mixed greens with pine nuts and balsamic vinaigrette; toss and set aside.
- Chop or tear the smoked salmon into bite-sized pieces.
- To serve, divide the salad and fritters between plates, top the fritters with tzatziki, and scatter the salmon over the top.
Two tips
- Make ahead: refrigerate the fritter batter for up to 2 hours before cooking.
- Serving idea: swap the greens for arugula for a peppery twist and drizzle with extra tzatziki if desired.
Nutrition per serving
- Calories
- 593 kcal
- Protein
- 28 g
- Carbs
- 41 g
- Fat
- 37 g
- Fiber
- 6 g
- Sodium
- 1674 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.