Tex-Mex · 20 min
Cheesy Cauliflower-Cilantro Fritters with Avocado & Salsa
- 20 min
- 2–6 servings
- 348 kcal / serving
Critically tender fritters with cauliflower and cilantro, lightly crisped exterior, and creamy avocado topping. A quick, weeknight-friendly bite that pairs well with bright salsa for a simple Tex-Mlex finish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- ¼ small bunchcilantro
- 1egg
- 1 (12 oz) bagfrozen, riced cauliflower
- ¼ cupsalsa
- ⅔ cupshredded cheese, Mexican blend
- eggs
- avocados
From the pantry: black pepper, extra virgin olive oil, onion powder, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: cauliflower
Shopping list by aisle
Produce
- ½avocado
- ¼ small bunchcilantro
- avocados
Dairy, eggs & chilled
- 1egg
- ¼ cupsalsa
- ⅔ cupshredded cheese, Mexican blend
- eggs
Frozen
- 1 (12 oz) bagfrozen, riced cauliflower
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| cilantro | ¼ small bunch | ½ small bunch | 1 small bunch |
| egg | 1 | 2 | 3 |
| frozen, riced cauliflower | 1 (12 oz) bag | 2 (12 oz) bags | 3 (12 oz) bags |
| salsa | ¼ cup | ½ cup | ¾ cup |
| shredded cheese, Mexican blend | ⅔ cup | 1 ⅓ cups | 2 cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1) Rinse the riced cauliflower in a colander to defrost, then press out as much moisture as possible and transfer to a medium bowl.
- 2) Rinse and dry the cilantro, remove the stems, mince the leaves, and add them to the cauliflower in the bowl.
- 3) Stir in the egg, shredded cheese, black pepper, onion powder, and salt; mix until a cohesive batter forms.
- 4) Place a large skillet over medium-high heat and swirl in enough oil to coat the bottom.
- 5) Scoop batter using a 1/4-cup measure, drop it into the skillet, and press gently to form round fritters about 1/2 inch thick; cook and flip once until golden, about 3–4 minutes per side, then transfer to a plate.
- 6) Halve and pit the avocado, scoop the flesh with a spoon, and slice into thin half-moons.
- 7) Plate the fritters and top with avocado slices and salsa for serving.
Two tips
- Press out as much moisture as possible from the cauliflower for crisper fritters.
- Keep avocado ready to slice and use extra salsa if desired for additional topping.
Nutrition per serving
- Calories
- 348 kcal
- Protein
- 17 g
- Carbs
- 18 g
- Fat
- 25 g
- Fiber
- 8 g
- Sodium
- 688 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Cheeseburger Quesadilla with Pico de Gallo & Greek Yogurt40 min · 2–6 servings
Black Bean Tacos with Pico de Gallo & Feta30 min · 2–6 servings
Tofu Burrito Bowl with Cilantro-Lime Rice & Pico de Gallo40 min · 2–6 servings
Baked Black Bean & Cheddar "Mexican Pizza" with Pico de Gallo30 min · 2–6 servingsPLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
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.