Lightly Spiced Cauliflower Fritters With Yoghurt Chermoula Dip Recipes

VEGETARIAN CAULIFLOWER FRITTERS

Steps:

• Cook the cauliflower for about 6-8 minutes or until soft enough to mash; drain very well.
• Place the cauliflower in a large bowl and mash with a fork.
• Add in the eggs and all the remaining ingredients; mix to combine (adjust all seasonings and hot sauce to taste, if you find that the mixture is too wet then add in a little more flour).
• Heat a small amount of oil in a large skillet over medium-high heat.
• Working in batches drop about a heaping tablespoonful of batter into hot oil; brown one side then turn and brown the other side (about 3 minutes per side).
• Remove to a paper towel.
• Repeat with remaining batter, adding in a little more oil if needed.
• Serve with sour cream.

INDIAN SPICED CAULIFLOWER

Steps:

• Peel and chop Onion finely.
• Peel and chop Shallot finely.
• Dice Celery stalks.
• Place Shallot and onion and celery aside.
• Crush Garlic with large flat knife to remove skin.
• Finely dice Garlic.
• Peel the small finger of Tumeric with a veggie peeler. Be careful, as if you get Tumeric on your hands it will stain your hands yellow or orange and is hard to remove.
• Finely dice Tumeric.
• Place Tumeric, Garlic and Coriander seeds in mortar and pestle and pound until ingredients reach a paste-like state.
• Steam cauliflower florets in microwave safe container for 3 minutes or until soft.
• In the meantime, heat Ghee in frying pan.
• When Ghee has melted, add the Tumeric, Garlic and Coriander seed paste to the Ghee and lightly fry. This releases the fragrant smell of the ingredients, and mellows the flavour.
• When Ghee is lightly coloured yellow by the Tumeric, and the garlic is softened but not discoloured, add the Shallot, Onion and Celery that was set aside earlier.
• Fry gently, and add the dash of Cayenne pepper to taste (or dried chilli flakes if desired).
• When Onion and Celery is soft, clearish and lightly coloured yellow, add the steamed Cauliflower. Cauliflower should be soft enough to break up into tinier portions.
• Cook for about 3 minutes stirring constantly, or until the Cauliflower is yellow like the rest of the ingredients.
• Serve hot.

CHERMOULA DRESSING

Steps:

• Put everything except the oil in a food processor and blend until smooth.
• With the machine running, slowly pour in the oil.
• Transfer to a bowl, taste and adjust seasoning if necessary, then cover and refrigerate until required.

SPICED CAULIFLOWER (CHOURFLEUR M'CHARMEL)

Steps:

• Put all ingredients, except lemon juice and olive oil in a large sauce pan.
• Cover and cook on low heat for about 30 minutes or until the cauliflower is very soft.
• Remove the cauliflower from the pan, then mash with a fork.
• Add the lemon juice and olive oil.
• Serve at room temperature.

LIGHT CREAMY CAULIFLOWER

Steps:

• Heat cauliflower in microwave for 5 minutes.
• Set aside.
• In a microwave safe container combine mayonnaise, sour cream, Dijon and parmesan cheese; heat in microwave for 1 1/2 minutes.
• Spoon over cauliflower.
• Sprinkle with toasted pine nuts.
• Serve.
• Tip: Toasted almonds are also very good.