Cauliflower Fritters With Halloumi & Broccoli

Perfect for breakfast or in your lunch box, these grain-free and gluten-free broccoli and cauliflower fritters take on a new life with the addition of salty halloumi cheese. This recipe is great for those following a low-carb or gluten-free diet and is also vegetarian-friendly. 

Cauliflower Fritters With Halloumi & Broccoli (Gluten-Free, Low Carb)
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These grain-free and gluten-free broccoli & cauliflower fritters are perfect for a leisurely breakfast or brunch, and I often make them for dinner on Meatless Mondays. This recipe is more low-carb but contains some dairy (cheese!), but you could make them dairy-free as well.

Cauliflower and broccoli are great sources of fibre and vitamins, while eggs and cheese will add a decent dose of protein. I am using halloumi cheese, which is traditionally made from sheep’s and goat’s milk; however, many mainstream manufacturers now also add cow’s milk. Check the label, if you would prefer to avoid cow’s milk dairy altogether. You can certainly make these without cheese, as the eggs and coconut flour should still hold the shape of the fritters.

Broccoli & Cauliflower Halloumi Fritters (Gluten-Free, Low Carb)
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Cauliflower Fritters Tips

You can replace halloumi cheese with grated Parmesan or Pecorino cheese, or raw aged cheddar – whatever you can tolerate and have on hand. Feta cheese will also work well here. If omitting cheese completely, you could add some nutritional yeast flakes and onion powder for a little ‘cheesy’ flavour.

Coconut flour can be replaced with double the amount of tapioca flour, almond meal or buckwheat flour – whatever you like to use as your preferred flour/starch.

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Broccoli & Cauliflower Halloumi Fritters (Gluten-Free, Grain-Free, Primal, Low Carb)
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Cauliflower Fritters With Broccoli & Halloumi

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Irena Macri
Servings: 8 fritters
Course: Breakfast
Cuisine: Australian
Print Pin Save
3.60 from 5 votes
Calories: 111kcal
Made with halloumi cheese and some broccoli for extra nutrients, these cauliflower fritters are delicious and healthy. This recipe is gluten-free, low-carb and vegetarian. Serve with aioli or any other condiment of choice.


For the cauliflower fritters

  • 1.5 cup cauliflower finely diced
  • 1 cup broccoli finely diced
  • 1/2 cup halloumi cheese grated
  • 2 whole eggs
  • 1 tablespoon coconut flour or almond meal
  • A pinch of salt and black pepper
  • Coconut oil or ghee for cooking ghee=clarified butter

For the coriander aioli

  • 3 tablespoons mayonnaise can also be completely omitted
  • 1 tablespoon freshly chopped coriander
  • 1/2 garlic clove finely grated or diced
  • A squeeze of lemon or lime juice


  • In a large mixing bowl, combine the fritters ingredients. If not using any halloumi cheese, add a more generous pinch of salt. Mix well.
  • Heat a large frying pan over medium-high heat and melt 1 tablespoon of ghee or coconut oil. Using your hands, shape the mixture into small patties and add to the hot pan, one by one. Bring the heat down to medium and fry for 4 minutes on each or until golden brown.
  • In the meantime, whisk together the aioli ingredients and serve in a side ramekin.


Halloumi cheese can be replaced with grated Cheddar or crumbled feta cheese.


Calories: 111kcal | Carbohydrates: 2g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 222mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 19mg | Calcium: 158mg | Iron: 0.2mg
Keywords: Gluten-Free, Side Dishes, Vegetarian, Fritters, Vegetable Recipes, Halloumi Cheese
Tried this recipe?Mention @cookedandloved or tag #cookedandloved
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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  2. i made these last night but doubled the recipe as i wanted some leftovers for lunches, i wasn’t sure if they were going to hold as patties to instead i just baked the mixture as a slice on some baking paper (180 for 20 minutes) and it turned out really well!

  3. Hi – these didn’t hold together quite as I expected, the mixture was really moist so I ended up more with cauli & broccoli crumbs – they tasted great but just didn’t look good. Any clues to what I may have done wrong?

    1. Hi Rebekah,

      They are quite fragile and even I found that I had to be quite careful when turning them over. Without being in the kitchen with you, I can think of these few reasons: 1) it could be that the cauliflower and broccoli were not diced finely enough so the pieces were too large and caused the breakage 2) ratio of eggs to vegetables, if say there were a little less vegetables and the eggs were larger than usual – that would make it more moist. I would test it with a bit more coconut flour and a more finely diced veggies. Also, when you fry them, make sure to wait until a brown crust forms on the bottom before turning over very carefully with a spatula. Basically, you want to wait until they are cooked half way up which would hold them in place better. I hope that helps.

      p.s. another reader tried to bake it as a loaf in the oven and it worked a treat for them. I will have to try that as well one day.


  4. I baked these in the oven at a high heat (230 deg celcius) for about 30 mins – it stays together this way… they do fall apart in the pan. That’s why I did my second batch in the oven. But great recipe!!

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  7. Made these for lunch today, Kids loved them what a winner, thanks so much for your great recipes and blog , I have finally found a great Paleo Australian blog, with food I would like to cook and eat. Thanks again.

  8. I have made these twice now and they are SOOOOO good. I dont have coconut flour (making that in the next day or so) so I used Bobs Red Mill Gluten Free baking flour mix, I just had to use a little more to get the consistency. I also didnt make the sauce but used a little hot sauce on them and they are fabulous! My kids even ate them with some ketchup! n Definitely a keeper! I feel like I can eat half the recipe and really not be damaging my whole day of calories. (the carb lover in me loves that the cauliflower tastes like potatoes haha)

  9. These sounds delicious! If I can’t get Halloumi cheese, could I just use regular sheep or goat cheese, or is there a replacement you recommend? So glad to have found your blog! I look forward to incorporating many of your recipes (I pinned a bunch!) into our meals. The 7 breakfasts post is my favorite so far. Thanks so much, from North Carolina. Looking forward to reading more!

    1. Hey Jenny, I think most harder sheep or goats feta type cheese can be used as well. Or even some grated Pecorino, which is a sheep milk Parmesan equivalent, will be quite nice.

  10. I made the fritters this morning but added left over roast lamb (chopped up finely) as well they were delicious!!!!!!! Thankyou 🙂

    1. Jas, that’s a sneaky little way of getting extra protein! I do it with bacon sometimes…because we all need a little more bacon 😉

  11. Made these for breakfast this morning, they were delish! May have gotten a little overexcited with the amount of veggies though as it seemed like there wasn’t quite enough batter to bind it all together, so I just added another egg and a wee bit more coconut flour. Had them with some yummy smoked crispy bacon and salad greens and it was almost like I was at Bill’s eating his corn fritters! My 18 month old daughter loved them with a dollop of yoghurt 🙂

    1. Hi Sophie, just raw! They’re diced finely so they cook quite quickly and also retain a little bit of texture.

  12. Hi there,
    I made these fritters with and without cheese, and i actually prefer them without – you get a really nice veggie flavour coming through!

    Also worked well to bake them as patties (still browned nicely on the outside).

    Thanks for a great recipe!

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  14. Followed this recipe tonight in an attempt to get my youngest (3yo) to eat broccoli… Happy to say he ate every bit! Just a note too, I used egg rings and they stayed together beautifully. We will be using this recipe again!

  15. I made these for dinner tonight. Delicious! I left out the haloumi and i added fresh chilli. Quick, easy, and very tasty! Thanks!

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  17. Thank you so much for posting. I really enjoyed these. I didn’t have haloumi cheese so I used fresh mozzarella and they turned out great (5 Big fritters)

  18. Made these tonight! Very tasty although mine fell apart.. I’m guessing I didn’t dice the veggies enough and they were to big but none the less still taste yummy. I made mine was an avocado, lime and chilli flake sauce! 🙂

  19. I made these fritters this morning. I made half the recipe and ate all 3 fritters. I cannot have some of the aioli ingredients so I just put a tiny amount of olive oil on each. I found them to be easy to fix, very fast, looked just like the picture and had good flavor. Kept me satiated for a long time. I normally eat two eggs with some natural ham for breakfast which is why I ate all 3 about 5″ fritters. Very nice change for me.

  20. 3 stars
    I prepared these fritters for lunch and though the mixture didn’t allow me to make any patties, in the pan it all turned out alright. In the end they almost looked like the ones in the picture! (but hey, almost doesn’t count ;)) I was euphoric! I absolutely recommend them. I used halloumi as in the recipe, but did miss some stronger flavours, so I added some home-made chili-jam. Delicious! Thanks for sharing and inspiring 🙂

    1. Thank you Angelique 🙂 Love the chili-jam as a condiment too. That’s why I suggested the coriander aioli, as you get a little sharpness from the garlic and that gorgeous coriander flavour as a condiment.

      1. Indeed you are right: I actually intended to make the aioli and bought the ingredients, but as I ran out of time I just “snatched” the chilli-jam which I had already prepared the other day to go with my fish cakes 🙂 Of course together with the aioli the fritters would have been perfect!

  21. Hi, I don’t have halloumi on hand – any other suggestions for cheese? I’m assuming it’s because of the way the halloumi melts?

  22. I made these today as my local vegan cafe sells delicious fritters. Unfortunately the fritters wouldn’t take shape in my hand and crumbled when placed carefully in pan. Very disappointed

  23. Were they chopped finely enough or quite course? They might need to be chopped a bit more, you could also add an extra egg to bind them more together.

  24. 3 stars
    Great recipe and loved it. Just a thought, any chance you could include nutrition values please.

    1. I am going through the archive of 500 recipes at the moment adding that precise info. So many more to go but I am slowly getting there!

  25. 2 stars
    I followed the instructions, was a bit sceptical about raw cauliflower being used and I was right, it wouldn’t hold together, I added more almond meal, I ended up using my blender to break it up, that worked,a lot of trouble to go through. Wont use this recipe again

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