Spiced cauliflower fritters
Once considered a sad and boring member of the vegetable family, cauliflower has in recent years enjoyed somewhat of a renaissance, and deservedly so. It's hard to think of a vegetable that is quite as versatile - think cauliflower mash (instead of tradition mashed potatoes), cauliflower "rice" and not to mention how insanely good cauliflower is when roasted with a few spices until slightly crispy and served as a side dish or in a hearty salad.
In this recipe I used cauliflower "rice" (which is made by processing the florets in a food processor until they resemble a rice-like texture) along with a few staple pantry ingredients to create these scrumptious fritters which are free of gluten, egg and dairy. The magic that binds these fritters together is the combination of water and chickpea flour (otherwise known as 'besan flour' which you can buy from health food stores) The hard part is not eating them as they come straight off your pan. We served them up with avocado, a good quality tomato chutney/relish, some cashew cheese and a simple green salad. Deeeeelicious!
1 head of cauliflower
Large handful of flat-leaf parsley, finely chopped
2 cups of chickpea (besan) flour
2 cups water
1 Tbsp curry powder
½ tsp garlic powder
2 tsp sea salt
1 Tbsp baking powder
1 Tbsp coconut oil or extra virgin olive oil
To serve: slices of avocado, tomato relish and cashew cheese
1. Place all the cauliflower florets in a food processor and pulse until it resembles rice.
2. Place 6 cups of the cauliflower rice into a medium bowl. Add in the finely chopped parsley and stir to combine.
3. In a separate large mixing bowl add the chickpea flour and water along with the spices, salt and baking powder and stir well to combine, making sure there are no lumps.
4. Pour the cauliflower rice mixture over the liquid mixture and mix well to combine.
5. Heat the coconut oil in a frying pan over medium heat then fry 1/4 cup scoops of the mixture (about 4 in a pan at a time) for about 3-4 minutes each side. You may need to grease your pan with a bit more oil in between each batch. You can place the cooked fritters in a low heat oven to keep them warm while you're cooking the rest of the batch.
6. Serve with slices of avocado, cashew cheese, tomato relish, sesame seeds, fresh parsley and a squeeze of lemon. Enjoy!
Makes 20 fritters. If you have any leftover you can freeze them.