1 cauliflower (A small one I would suggest; I used half an extra large one)
120g plain flour
3 tbsp chopped flat –leaf parsley
1 garlic clove crushed
2 shallots chopped (though I used half an onion)
1.5 tsp ground cumin
1 tsp ground cinnamon
1.5 tsp ground turmeric
1.5 tsp salt
1. tsp black pepper
550 ml oil
330g Greek yoghurt
2 tbsp chopped coriander
Grated zest 1 lime
2 tbsp lime juice
2 tbsp olive oil
Salt and pepper
Make the lime yoghurt first. Put all the sauce ingredients in a bowl and whisk well. Taste – looking for a vibrant, tart, citrusy flavour, and it is very likely that you will need to add salt and pepper
For the fritters: Prepare the cauliflower, dividing it into florets. Add to a large pan of boiling salted water and simmer for 15 minutes or until very soft. Drain into a colander and set aside until needed.
Put the flour, chopped parsley, garlic, onion (or shallots), eggs, spices, salt and pepper in a bowl and whisk into a batter. When the mixture is smooth, add the warm cauliflower. Mix to break down cauliflower into the batter.
Pour sunflower oil into a pan – 1.5cm depth – and heat. When hot, spoon in generous portions of the cauliflower mixture. I used an ice cream scoop in the hope that I would get the fritters reasonably equal. For the children I made smaller ones however, in an attempt to entice them.