Name: Cauliflower tahini fritters with warm quinoa tabouleh
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 250.00 ml tri-coloured quinoa, rinsed, drained; 40.00 ml plain flour; 1 tsp hot chilli powder; 1 egg white, lightly beaten; 150.00 gm tahini; 86.63 gm lemon juice; Extra virgin olive oil, for shallow-frying; 1 small head cauliflower, thickly sliced (see Notes); 4 tomatoes, diced; 1/2 small red onion, finely chopped; 2 celery stalks, finely chopped; 1 garlic clove, crushed; 165.00 ml fresh mint leaves, chopped; 250.00 ml fresh flat-leaf parsley leaves, chopped; 62.50 ml red wine vinegar; Extra 18.20 gm extra virgin olive oil; Fresh flat-leaf parsley, chopped, to serve; Pine nuts, toasted, to serve

Cauliflower tahini fritters with warm quinoa tabouleh

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Indulge in quick and delicious cauliflower fritters paired with cozy quinoa tabbouleh for a satisfying vegetarian meal.

Ingredients:

4 tomatoes, diced
250.00 ml tri-coloured quinoa, rinsed, drained
40.00 ml plain flour
1 tsp hot chilli powder
1 egg white, lightly beaten
150.00 gm tahini
86.63 gm lemon juice
Extra virgin olive oil, for shallow-frying
1 small head cauliflower, thickly sliced (see Notes)
1/2 small red onion, finely chopped
2 celery stalks, finely chopped
1 garlic clove, crushed
165.00 ml fresh mint leaves, chopped
250.00 ml fresh flat-leaf parsley leaves, chopped
62.50 ml red wine vinegar
Extra 18.20 gm extra virgin olive oil
Fresh flat-leaf parsley, chopped, to serve
Pine nuts, toasted, to serve

Instructions:

In a saucepan, combine quinoa and 1 cup of cold water. Cover and bring to a boil over high heat, then reduce heat to low. Simmer for 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat and allow to cool.
Combine flour and chili powder in a bowl, creating a well in the center. Whisk in egg white, 1/3 cup tahini, 1/4 cup lemon juice, and 1/4 cup cold water gradually. Season generously with salt and pepper.
Pour oil into a large deep frying pan, ensuring it reaches 5mm up the side. Heat over medium-high heat. Dip cauliflower in batter, shaking off excess. Fry for 1 to 2 minutes per side until golden. Drain on paper towel-lined tray.
Mix the leftover tahini with lemon juice, 1 1/2 tablespoons of cold water, and season with salt and pepper in a small bowl.
In a large bowl, mix together quinoa, tomato, onion, celery, garlic, mint, parsley, vinegar, and extra oil. Serve fritters with tabbouleh and tahini sauce. Sprinkle with additional parsley and pine nuts.

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