{"id":35814,"date":"2022-10-06T23:27:29","date_gmt":"2022-10-06T23:27:29","guid":{"rendered":"https:\/\/atastylovestory.com\/?p=35814"},"modified":"2022-10-06T23:27:29","modified_gmt":"2022-10-06T23:27:29","slug":"cheesy-cauliflower-fritters-with-homemade-semi-dried-tomatoes-in-olive-oil","status":"publish","type":"post","link":"https:\/\/www.atastylovestory.com\/cheesy-cauliflower-fritters-with-homemade-semi-dried-tomatoes-in-olive-oil\/","title":{"rendered":"Cheesy Cauliflower Fritters with Homemade Semi-dried Tomatoes in Olive Oil"},"content":{"rendered":"
\n
\n

<\/span><\/p>\n<\/div>\n

\n

The quality of fats is something I’ve been obsessed with lately.<\/p>\n

I bring this up because as I’ve explored the world of fats (sounds crazy, but I grew up in the low-fat era), I’ve noticed that most fat-based products, even organic ones like marinated olives, tomatoes, and artichokes, are made with sunflower oil or other unidentified vegetable oils.<\/p>\n

And it turns out: It’s not as good as it sounds.<\/p>\n

Vegetable oils such as sunflower, grapeseed, and corn oils are mostly made up of omega-6 polyunsaturated fatty acids. And a recent study<\/a> has shown that an increased intake of omega-6 linoleic acid may be a risk for heart health.<\/p>\n

So much for the idea that anything with the word “vegetable” in it was healthy, right?<\/p>\n

My new favorite thing is semi-dried tomatoes in oil.<\/p>\n

I’m in love with them, and in my opinion, they’re the perfect addition to just about any dish.<\/p>\n

I’ve had it for breakfast, alongside omelets, meatballs, my favorite open-faced rye and eggs, and even cauliflower pancakes.<\/p>\n

I’ve been lucky enough to find some amazing deli tomatoes. But most of the time I’ve bought jarred tomatoes from the grocery store.<\/p>\n

So far, I’ve only been able to find one tiny, expensive organic jar that uses olive oil, but the rest of them use sunflower oil.<\/p>\n

So I decided to make my own semi-dried tomatoes, swimming in my favorite organic olive oil and paired with the delicious Italian flavors of basil and garlic.<\/p>\n

Trust me: Store-bought tomatoes have nothing on this!<\/p>\n

Speaking of cauliflower fritters, I can’t believe I haven’t shared the recipe with you yet because they are a staple in my kitchen.<\/p>\n

The dough is made with psyllium to bind the liquid from the eggs and cauliflower. You can use 2-3 tablespoons of flour instead.<\/p>\n

The texture is going to be a little loose, but if you make them small and fry them over medium heat for a few minutes, they’ll be firm enough to flip over.<\/p>\n

They’re perfect for lunch. They can be a side dish or an accompaniment to a larger meal.<\/p>\n

You can vary the amount of cheese to your liking. Add herbs, serrano, or chili to taste.<\/p>\n

I hope you try these recipes and let me know what you think!<\/p>\n<\/div>\n<\/div>\n

<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t
<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span>
No ratings yet<\/div><\/div>\n<\/div>\n
\n
\n

Table of Contents<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n