Well my love affair with this cookbook continues. How can you make just one recipe when so many call your name? I mean the chicken was definitely something to talk about, but a dish centred around on of my favourite veggies… well it just couldn’t be ignored.
Speaking of ignored. Do you ignore cauliflower? It’s the kind of veggie that we all know and love (childhood memories of it covered in cheese anyone?), but it seems to go a little under the radar in a world of deep leafy greens (looking at you kale) and vibrant coloured fruits. When you are told to “eat the rainbow”, the colour white doesn’t really get much of a thought now does it? Not really all that fair considering it might be green if its giant leaves didn’t block the sun from developing some chlorophyll in its curd (aka the part you eat).
So why should you show this cruciferous some love? Cruciferous veggies, or brassicas (as they are more favourably referred to) are a family of vegetables that include the likes of kale, broccoli, cabbage, horseradish, and watercress. Packed with antioxidants, and the powerful (yet pungent) sulphur molecule, this family is a must for anyone looking for a little dietary detox support…. read upcoming deluge of Christmas cocktails. Holiday stress more your thing? Not to fear, cauliflower is also under appreciated for its all-star Vitamin C content; a vitamin we all need a lot more of when tensions run high.
Now, while cauliflower may be pale in colour, this is certainly not the case when it comes to flavour. Roasted, fried, or puréed is where it reaches its full flavour potential; somewhat earthy, which makes it a perfect match for bold spicy flavours (like the cumin in these fritters), but also with strong cheeses, chilli, almonds, garlic, walnuts, and shellfish. Or how about with truffles?… just imagine that taste in your head right now. There is absolutely no way your mouth isn’t watering.
Eat the rainbow… even the white part.
Cauliflower Fritters with Lime Yogurt
Adapted from Ottolenghi: The Cookbook
1 1/3 cup greek yogurt
2 Tbsp parsley, chopped
1 lime, juice & zest
2 Tbsp olive oil
salt & pepper to taste
1 small cauliflower, broken into florets
1 scant cup of all-purpose flour
3 Tbsp flat-leaf parsley, chopped (plus extra for garnish)
1 clove of garlic, crushed
2 shallots, finely chopped
1 ½ tsp ground cumin
1 tsp ground cinnamon
½ tsp ground turmeric
salt & pepper
oil for frying
- To make lime yogurt sauce, place all ingredients in a bowl. Whisk together.
- Chill or set aside for an hour to let flavours come together.
- Bring large pot of salted water to a boil. Add cauliflower florets and cook until very soft (about 15 minutes). Drain.
- While cauliflower is cooking put the flour, parsley, garlic, eggs, spices, salt and pepper into a large mixing bowl. Whisk together to make a batter.
- Add drained cauliflower to batter. Mash until incorporated.
- Over medium-high heat add oil to a large skillet and heat until very hot.
- Spoon batter into oil (about 3 Tbsp per fritter). Ensure fritters are spaced apart and do not overcrowd the pan.
- Cook for 3-4 minutes aside. Drain on paper towels to remove any excess oil.