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Chipotle Cauliflower Jalapeño Fritters (Gluten Free, Dairy Free)


Chiptole Cauliflower Jalapeno Fritters-7 Chiptole Cauliflower Jalapeno Fritters-8In case you missed the four hundred articles about it and the ads that are already being released, the Super Bowl is coming up this weekend!  While I’m mixed on the game itself, I have been loving some of the commercials that’ve been released this week, mostly because I think Amy would make a fabulous president.  I used to feel weird about getting excited for commercials, but then I realized they’re essentially short stories.  Yes, they’re trying to sell you things, but as an upshot, at least there’s story telling there.  With good commercials, there’s emotional resonance, a satisfying conclusion, a laugh or a cry.  With great commercials, there are puppies.

Chiptole Cauliflower Jalapeno Fritters

Of course, like any sane person, I also watch the Super Bowl for its incredibly snacking opportunities. My requirements for snack food are stringent, as it’s my favorite category of food, the loved child I expect the most from:  it has to be easily eaten with fingers, it has to have strong flavors (either very sweet or very savory), it has to feel a bit “junky.”  In the best of worlds, the junkiness would be confined to being a feeling – that is, the snacks would seem like totally decadent junk food, but actually, secretly be healthy.

Chiptole Cauliflower Jalapeno Fritters-2

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People, we are in the best of worlds.  These Chipotle Cauliflower Jalapeño Fritters are everything.  They have a savory, umami flavor with a hint of the sweetness cauliflower gets when it’s browned. They’re faintly spicy from the jalapeño, and smoky and richly peppered from the chipotle.  They can be eaten with your fingers and while they’re fried, because hello, it’s Super Bowl munchies we’re talking about here, it’s a light pan-frying in a heart-healthy avocado oil.  The crispy, golden outside yields to a creamy, soft center and…okay, BRB people.  I need to go grab one of these to put in my mouth.

Chiptole Cauliflower Jalapeno Fritters-5

{cue elevator music as Liz stuffs her face}

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Alright.  Where was I?  Ah, yes, the magic fritters. Because they’re magic, they’re also gluten free and dairy free.  You can make them ahead in big batches and freeze them, crisping them up in the oven again just before serving.  I like to serve them with a 1:1 blend of sriracha and cashew cream or yoghurt for dipping, although to be frank, these hardly need to be dipped – they’re just that good plain.

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So there you have it.  When people ask you who you think is going to win on Sunday, you can now say with confidence, “my mouth.”

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Chipotle Cauliflower Jalapeño Fritters (Gluten Free, Dairy Free)


  • 1 cauliflower, washed and cut roughly into large florets
  • 1 egg, beaten (you can also sub 1 chia egg or 1 flax egg, if vegan)
  • ½ cup flour of choice (I’ve used both Bob’s Red Mill gluten free flour and spelt flour with great success)
  • ½ tsp chipotle powder
  • 1 jalapeno, seeded and minced
  • 4 cloves of garlic, minced
  • 1 onion, minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Avocado oil (or other high heat oil of choice), for frying


  1. Steam the cauliflower for about 10 minutes, or until very fork tender. Meanwhile, mix together all remaining ingredients save for avocado oil. Let the cauliflower cool slightly (so you don’t end up with scrambled eggs) before using a wooden spoon to mix it into the egg mixture, mashing it as you go. You should end up with a lumpy looking batter – bits of cauliflower are great, but you want the egg and flour to be evenly distributed. Heat a large frying pan over medium heat, then coat the bottom lightly with avocado oil (or other high heat oil of choice). Using two teaspoons, spoon batter into pan, pressing each fritter flat with the back of your spoon. Cook for 2 – 3 minutes on each side, or until you see the edges begin to turn golden. Transfer to paper towel. To keep warm, store in oven at 200 degrees until ready to serve.
  2. These can be made ahead and frozen. Simply transfer directly from the freezer to a 350 degree oven and reheat until crispy again. Makes about 22 fritters, depending on the size.


For a vegan option, you can also make this with a chia egg or flax egg – I’ve tried both, and they hold up beautifully.


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  1. Linda says:

    I just tried this recipe for lunch today. I did make some changes. I fried the garlic and onions before adding them to the cauliflower. I used 3 eggs and 3/4 cups of oat flour, because I had a large cauliflower and didn’t want it to be too wet. My husband and I both loved them.

    1. Liz Moody says:

      Hey Linda,

      I’m so glad you loved the recipe. Your twist on the recipe sounds delicious!

      xo, Liz

  2. Jess says:

    Such a fantastic easy intro into cooking healthy fritters – made with gluten free flour and jarred jalapeños as I had them and I wouldn’t change a thing. Thanks for the recipe! Will make again on repeat ❤️

  3. Keri bromfield says:

    Hi , I’m trying to nominate your blog because I absolutely love it, but I’m not good on technology so I don’t have a clue what your url is or where to find it.
    A clue would be greatly appreciated

  4. Heather says:

    I’ve made these a bunch of times–so delicious!! Thank you for sharing!! For anyone interested, I tried cooking them in the oven instead of frying. I formed patties and placed them on an oiled cookie sheet, sprayed the tops with cooking spray, and cooked them at 425 for about 30 min, flipping them twice. They came out great!!

    1. Liz Moody says:

      Oh my gosh, that’s ingenious! I’m definitely trying that next time I make them!

  5. Laura says:

    Yummmmm. I can’t wait to make and eat these!

    1. Liz Moody says:

      Thanks, Laura! They’re one of my favorites!

  6. Curtney Armstrong says:

    Thanks for this great recipe. I’ve tried it last weekend and the result was… AMAZING!!!

  7. :D says:

    What is the sauce you serve the fritters with?

    1. Liz Moody says:

      I eat them plain usually but sometimes I serve them with a mix of sriracha and coconut yoghurt!

  8. Kim says:

    Hi is it fresh or jarred jalapeño ? I’m in Australia and can only think of using ones in the jar?

    1. Liz Moody says:

      I used fresh but I think jarred (if they’re drained well) would work great.

  9. Lana says:

    Thank you for this awesome recipe! I used dill instead of jalapeño and they turned out wonderful! Thank you!

    1. Liz Moody says:

      Mmm, dill sounds delicious – I’ll have to try it! I’m glad you liked them, they’re some of my faves <3

  10. Pam says:

    Made these last night for dinner and the hubs loved them! Thank you for the awesome recipe!