Cauliflower Medallions with Herb Dip

In a pot, bring the vegetable broth to a boil.

• 2 cups Vegetable broth

Remove the cauliflower florets from the stem. Cut off approx. 1 in of the end of the stem, peel and cut the rest into bite-size pieces.

• 5.3 oz Cauliflower (w/o stem)

Add the cauliflower to the pot and let simmer for approx. 15 minutes until the cauliflower is cooked.

In a colander, rinse and drain the chickpeas. Chop the parsley and put them both in a bowl.

• 1 ⁠¼ cups Chickpeas, canned
• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)

Add the cauliflower, salt, pepper, cumin and whole wheat flour to the bowl.

• Salt
• Black pepper
• ½ tsp Cumin, ground
• ¼ cup Whole wheat flour

Blend with an immersion blender until thick and pasty.

Flour your hands and form the mixture into fist-sized, approx. ½ in thick patties.

Heat the canola oil in a non-stick frying pan over medium heat. Fry the patties for approx. 5 minutes from each side until golden brown.

• 1 tsp Canola oil

Finely chop the chives and mix with the yogurt, salt, pepper, and mustard until creamy.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• ¾ cup Low fat greek yogurt
• 1 tsp Yellow mustard

Serve the fritters with the dip.

Enjoy your meal!