Friday, 25 August 2017


“Cauliflower is nothing but a cabbage with a college education.” - Mark Twain 

Now that cauliflower is in season, we often have it as a side dish, simply prepared, as for example, steamed with a light lemon and olive dressing, or alternatively parboiled and added to a vegetable mixture that is then oven roasted. Sometimes we prepare cauliflower fritters, which although more trouble to make are tasty and quite morish.

Cauliflower Fritters

1 cauliflower (about 800g), cut into small florets with as little stem as possible
2 eggs, lightly beaten
2 tablespoons finely chopped chives
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/3 cup (50g) grated parmesan
1/4 cup (35g) plain flour
1/2 teaspoon baking powder
1/2 cup (120mL) olive oil 

Cook cauliflower florets in a boiling salted water for 8 minutes or until tender. Drain, cool under running water, then drain again. Pat dry on paper towel.
Whisk the eggs, herbs and spices, flour, baking powder in a bowl, seasoning with salt and pepper. Let stand for a few minutes.
Have your cauliflower and batter on hand while you heat the oil in a large frypan over medium-high heat.
Take some cauliflower florets in your hand and form into a thin patty. Dip in the batter and place in the heated oil in batches, for 1-2 minutes on each side until crisp and golden, adding oil as necessary. Drain on paper towel and serve, garnished with some herb sprigs and your favourite sauce (sour cream or yoghurt-based works well).

This is part of the Food Friday meme.

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