Name: Spiced cauliflower fritters
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 1kg cauliflower; 20.00 gm rice flour; 70g cornflour; 5.00 gm ground cumin; 5.00 gm smoked paprika; Vegetable oil, to shallow-fry; 7.50 gm sweet paprika; 60ml tahini; 75g yoghurt; 42.00 gm lemon juice; Salt and pepper; 62.50 ml parsley leaves; Mixed salad leaves, to serve; Pita bread, to serve; Lemon wedges, to serve

Spiced cauliflower fritters

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Savory vegetarian fritters with tangy yogurt dip, perfect as a side or light meal with a side salad and pita bread.

Ingredients:

60ml tahini
75g yoghurt
1kg cauliflower
20.00 gm rice flour
70g cornflour
5.00 gm ground cumin
5.00 gm smoked paprika
Vegetable oil, to shallow-fry
7.50 gm sweet paprika
42.00 gm lemon juice
Salt and pepper
62.50 ml parsley leaves
Mixed salad leaves, to serve
Pita bread, to serve
Lemon wedges, to serve

Instructions:

1. Boil cauliflower in a large pot of salted water for 1 minute, then drain. 2. In a bowl, mix rice flour, cornflour, cumin, and smoked paprika. Add cauliflower and toss to coat evenly.
Pour vegetable oil into a wok until it reaches a 5cm depth. Heat over medium-high heat until it reaches 180C (confirm readiness by observing a cube of bread turning golden in 15 seconds). Fry the cauliflower in batches for 3-4mins until golden brown and cooked through. Drain on a paper towel-lined plate and toss with sweet paprika.
In a small bowl, mix together tahini, yoghurt, and lemon juice. Season with salt and pepper to taste.
Place the cauliflower on individual plates and garnish with fresh parsley. Serve alongside a selection of mixed salad leaves, bread, lemon wedges, and the tangy yogurt sauce.

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