
CUMIN & CAULIFLOWER FRITTERS WITH CORIANDER & LIME YOGHURT
This is a bit of a layout of love, but if you want a sure way to get your kids to eat cauliflower this has to be it!

Ingredients
1 small cauliflower
120G plain flower (I use gluten free)
15g parsley finely chopped
1 clove garlic crushed
2 shallots finally chopped
4 eggs
1.5 tsp ground cumin
1 tsp ground cinnamon
0.5 tsp grund turmeric
500ml sunflower oil
Salt & pepper
Lime sauce:
300g natural yoghurt (with live cultures for beneficial gut bacteria...I buy yeovalley)
10g coriander, finely chopped
Finely grated zest of 1 lime
2 tbsp olive oil
Method
Put all the sauce ingredients into a bowl and whisk well. Set to one side in fridge to chill
Trim the cauliflower and cut into very small florets
Boil cauliflower for 15 mins until very soft
Whilst cauliflower is cooking, put flour, parsley garlic, shallots, eggs spices, 1.5 tsp salt and 1 tsp black pepper into a bowl and whisk until you have a batter
Pur sunflower oil into a wide pan to a depth of 1.5 cm and heat up until very hot
Once cauliflower is done, add it to the batter mix (whist it is warm) and mix together thoroughly. The cauliflower should break down into the batter
Carefully spoon the cauliflower mixture into the hot oil. You will need around 3 tablespoons per fritter. I do one at a time and fry on each side for around 2.5 mins
Remove fritter from the oil and drain well on a layer of kitchen roll. Repeat the process until all the batter is used up
Serve with my dairy free chicken tikka curry and wild rice or save for kids lunchbox the next day!!