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!

Cauliflower and cumin fritters with lime yoghurt sauce

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

1. Put all the sauce ingredients into a bowl and whisk well. Set to one side in fridge to chill

2. Trim the cauliflower and cut into very small florets

3. Boil cauliflower for 15 mins until very soft

4. 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

5. Pur sunflower oil into a wide pan to a depth of 1.5 cm and heat up until very hot

6. 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

7. 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

8. Remove fritter from the oil and drain well on a layer of kitchen roll. Repeat the process until all the batter is used up

9. Serve with my dairy free chicken tikka curry and wild rice or save for kids lunchbox the next day!!