These are great eaten either hot or warm. Also lovely to stuff inside a piece of pita bread and served with some hummus and tomato.
Serve 4
1 small cauliflower (about 3/4lb)
4 oz plain flour
3 tbsp chopped Italian parsley, plus a few leaves for decoration
1 garlic clove, crushed
2 shallots, finely chopped
4 free range eggs
1 1/2 tsp ground cumin (I use home roasted)
1 tsp ground cinnamon
1/2 tsp ground turmeric
1 1/2 tsp salt
1 tsp black pepper
16 to 17 fl oz sunflower oil for frying
Lime yoghurt sauce
10 ounces or 1 1/2 cups Greek yoghurt
2 tbsp finely chopped cilantro
grated zest of 1 lime
2 tbsp ime juice
2 tbsp olive oil
salt and pepper
Put all the yoghurt sauce ingredients in a bowl and whisk well. Taste, looking for a vibrant, tart, citrusy flavor – and adjust the seasoning.
Chill or leave out for up to an hour.
To prepare the cauliflower, trim off any leaves and use a small knife to divide the cauliflower into little florets. Add them to a large pan of boiling salted water and simmer for 15 minutes or until very soft. Drain into a colander.
While the cauliflower is cooking, put the flour, chopped parsley, garlic, shallots, eggs, spices, salt and pepper in a bowl and whisk together well to make a batter.
When the mixture is smooth and homogenous, add the warmed cauliflower. Mix to break down the cauliflower into the batter.
Pour the sunflower oil into a wide pan to a depth of 1/2 inch and heat up.
When it is very hot, carefully spoon in generous portions of the cauliflower mixture, 3 tbsp per fritter.
Take care with the hot oil.
Space the fritters apart with a fish slice, making sure they are not overcrowded, as they will steam and not get crispy brown if they’re too close together.
Fry in small batches, controlling the oil temperature so the fritters cook but don’t burn.
They should take 3 to 4 minutes on each side.
Remove from the pan and drain well on a few layers of kitchen paper.
Serve with the sauce on the side