Ingredients

• 4 cups water
• 2 cups cauliflower florets
• 1 cup matchstick-cut carrots
• 1/2 cup all-purpose flour
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper (optional)
• 2 green onions, thinly sliced
• 1 egg, lightly beaten
• 2 tablespoons olive oil

• 3/4 cup raw cashew pieces, soaked for 4 to 8 hours
• 1 clove garlic
• 1/4 cup + 2 tablespoons water
• 2 tablespoons lemon juice
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Combine the water, cauliflower, and carrots in a medium saucepan and bring to a boil. Cook for 4 minutes, then drain well. Place the cauliflower and carrots on a few layers of paper towels and pat dry. Transfer to a cutting board and finely chop.
2. Place the chopped veggies in a large bowl; add flour and stir to coat. Fold in the cheese, salt, pepper, green onions, and egg.
3. Heat the olive oil in a large skillet over medium-high heat, swirling to coat. Put the fritter mixture into the skillet 1/4 cup at a time, using a spatula to flatten each fritter into shape. Cook until golden brown, about 4 minutes, then carefully flip over and cook for about 4 minutes more. Transfer to a paper towel-lined plate to absorb excess oil if needed.

1. Drain and rinse the cashews. Combine the cashews, garlic, lemon juice, paprika, and 1/4 cup of water in a blender and blend until smooth. If needed, add additional water 1 tablespoon at a time. Season with salt and pepper to taste and serve with the fritters.

Notes