Photo: Quenton Jones
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Ingredients
- 320g cauliflower, trimmed
- 120g plain flour
- 3 tbsp flat-leaf parsley, chopped, plus some tender leaves to finish
- 1 garlic clove, crushed
- 2 eschalots, finely chopped
- 4 eggs
- 11/2 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 3 pinches salt
- 1 tsp ground black pepper
- 500ml extra virgin olive oil
Method
Trim cauliflower into small florets to give desired total weight. Add to a pot of salted boiling water and simmer for 15 minutes or until very soft. As it is cooking, whisk the remaining ingredients, except olive oil and parsley leaves, in a bowl to make a homogenous batter. When cooked, drain cauliflower and set aside. Add warm cauliflower to batter and mix briskly to break it down a little. Pour olive oil in a pan so that it is about 15mm deep, and heat. When oil is very hot, drop in 3 tablespoons of mixture for one fritter. Keep fritters apart with a fish slice, making sure they are not touching. They should take 3 minutes each side. Fry in small batches and drain on absorbent paper. Eat hot, warm or cold. Can be packed for school lunches or picnics.
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