Monday, November 17, 2014

Cauliflower fritters

Fall is a great time for cauliflower. I like it drizzled with olive oil and roasted in the oven, But this dish of cauliflower fritters is my new favorite cauliflower recipe.
Cut up the cauliflower florets and arrange on a cookie sheet. Drizzle with olive oil and season with salt and pepper to taste.
Roast in a 400 degree preheated oven for about 30 minutes or until the florets are soft.

 Mash the cauliflower in a medium bowel.
Add minced onion, garlic, parsley, cumin, cinnamon(yes it really makes the recipe pop), turmeric, flour and eggs and some red pepper flakes.
Heat a skillet on high heat. Oil the pan lightly and drop large dollops of the batter onto the skillet. Cook for one and a half minutes per side.
Keep the cooked fritters on a plate in a warm oven while cooking the rest of the batter. It makes about 10 fritters.
Make a yogurt sauce with Greek yogurt, minced garlic and cucumber, dried mint and a drizzle of olive oil.
 A fresh salad rounds out the meal.
I served my fritters topped with a dollop of the yogurt sauce on top of each, and a side salad.
They were a hit with my hubby who said they were delicious and we(I) should make them again. Any leftovers can be reheated in a toaster oven the next day. Or they can be frozen for a later time.

Cauliflower Fritters: (adapted from Ottoleghi)

1 small cauliflower, about 3/4 pound, cut into little florets
5/8 cup all-purpose flour
3 tablespoons finely chopped parsley, plus whole leaves for garnish
1/2 onion, finely chopped
1 garlic clove, minced
3 extra large eggs, preferably organic
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
1 teaspoons salt
1/2 teaspoon freshly ground pepper
hot pepper flakes 

Cook the cauliflower by roasting it for 30 minutes at 400F with olive oil and salt and pepper. Mash it with a potato masher or a big fork and add in the rest of the ingredients. Mix together.

Heat a large skillet and wipe with vegetable oil.

Fry the fritters in batches. You can make them as big or as small as you like.

About a minute and 30 seconds on each side.

Blot on paper towels and serve topped with the yogurt sauce.
The leftovers freeze well to enjoy at a later time.