Spicy Cauliflower Fritters - cooking recipe

Ingredients

320 g cauliflower, trimmed
120 g plain flour
3 tablespoons flat leaf parsley, chopped, plus some tender leaves to finish
1 garlic clove, crushed
2 shallots, finely chopped
4 eggs
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
3 pinches salt
1 teaspoon ground black pepper
500 ml extra virgin olive oil

Preparation

Trim cauliflower into small florets to give desired total weight. Add to a pot of salted boiling water and simmer for 15 minutes or until very soft.
As it is cooking, whisk the remaining ingredients, except olive oil and parsley leaves, in a bowl to make a homogenous batter.
When cooked, drain cauliflower and set aside. Add warm cauliflower to batter and mix briskly to break it down a little.
Pour olive oil in a pan so that it is about 15mm deep, and heat.
When oil is very hot, drop in 3 tablespoons of mixture for each fritter.
Fry in small batches (making sure they are not touching) for about 3 minutes each side.
Drain on absorbent paper.
Eat hot, warm or cold.