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Ramekin with yogourt sauce next to fritters on a small plate with lime wedges
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5 from 1 vote

Cauliflower and Cumin Fritters with Lime Cashew Nut Yogurt Sauce

I’ve never tasted the original version, but even if the addition of flax seeds (the binder) adds a nutty flavor that’s more present than initially, I think my version of fritters is just as addictive. Chia seeds would surely have done the trick and would act more lightly behind the scenes. The cashew nut yogurt is one of my creations; it’s derived from one of my raw sour cream recipes. These fritters can be enjoyed hot or warm, all by themselves or in pita bread— with yogurt, of course. They are perfect for summer picnics or lunchboxes (add tomatoes to accentuate the freshness). Adults and children alike will love them. In this case, it’s worth doubling the recipe to have more to devour or to have some prepared in advance.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizer
Cuisine: Vegan
Keyword: cauliflower
Servings: 4
Calories: 379kcal
Author: Naïby


Flax Seeds Eggs

  • 4 tablespoons ground flaxseed Note
  • cup water

Lime Cashew Nut Yogurt Sauce

  • 1 cup cashews soaked in water for 30 minutes
  • ¾ cup water plus additional to dilute, if necessary
  • Zest of 1 lime
  • 2 tablespoons lime juice
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • Ground pepper
  • ¼ cup cilantro minced

Cauliflower Fritters

  • 1 cauliflower (about 320 g)
  • 1 cup all-purpose flour plus ¼ cup for immediate service or to thicken
  • ¼ cup Italian parsley chopped, plus a few leaves to garnish
  • 1 clove garlic crushed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • 1 ½ teaspoon salt
  • 1 teaspoon black pepper from the mill
  • 2 cups sunflower oil for frying


  • Prepare the flax seeds eggs. In a small bowl, put the ground flax seeds and add the water. Let it sit until the mixture thickens.
  • Meanwhile, bring a large pot of salted water to a boil. Remove cauliflower leaves, if necessary, and cut into small bunches. Place them in water and cook them for 15 minutes or until tender. Drain in a colander.
  • Prepare the lime yogurt. In a high-speed blender or small blender, place the water, cashews, zest, lemon juice, garlic, onion powder, salt, and black pepper, and mix until well blended, obtaining a smooth consistency. Taste and check if the cream is tart enough with a pronounced taste of lime. Add more lime if needed. Stir in the coriander and mix briefly.
  • Prepare the fritters. In a food processor, put the cooked cauliflower, flour, parsley, garlic, shallots, spices, salt, and pepper, and mix until smooth and homogeneous. Add the flax seeds egg and mix well. Let cool in the refrigerator at least 1 hour before serving time until the dough takes. For immediate service, add the rest of the flour.
  • Pour the oil into a large saucepan so that it covers the walls to about 1 inch (1.5 cm) in height and place on high heat. It is important that the dough balls rest on a surface. (To save sunflower oil, it’s possible to do it in a small saucepan but the frying time will be longer). Once the oil is very hot, measure 3 tablespoons (or fill three-quarters of a quarter cup) of cauliflower dough and place in hot oil. Separate the fritters with a spatula. Do not overload the pan. Cook the fritters for 3 to 4 minutes on each side —make sure to ventilate the environment.
  • Let the fritters drain well on paper towels. Place on a plate, and garnish with parsley leaves. Serve with lime cashew yogurt on the side.
  • Placed in an airtight container in the refrigerator, the lime cashew yogurt will keep for five days, and the fritters for a week.


The nutritional values don't include the oil.
It is always best to grind whole flax seeds yourself for the best results. To save time, you can grind a large amount in advance and keep it in an airtight container in the fridge or freezer.


Calories: 379kcal | Carbohydrates: 46g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 1222mg | Potassium: 809mg | Fiber: 8g | Sugar: 5g | Vitamin A: 404IU | Vitamin C: 78mg | Calcium: 96mg | Iron: 6mg
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