Wonderful Middle Eastern Cauliflower Fritters Idea. I brought these cumin cinnamon scented cauliflower fritters (same recipe for these fritters is in the jerusalem cookbook) to a garden party and they were a big hit. Meanwhile chop garlic and hot pepper together in a mortar or food processor well. Separate the floret, keep it somewhat chunky. The recipe says they are good at room temperature, but i didn't love them served that way. So cut it into half or fourths.
Don't let it go soggy, slightly under cooked is great because you want the fritters to have a bit of texture.
For the cauliflower fritters 1 small cauliflower (about 320g) 120g plain flour 3 tbsp chopped flat leaf parsley plus a few extra leaves to garnish 1 garlic clove, crushed 2 shallots, finely chopped 4 free range eggs I personally prefer to have chunks of cauliflower in my fritters. Cut the cauliflower into medium sized pieces, boil in water until slightly tender, strain and chop into small pieces. Chop them into pieces that are a bit smaller than the florets and use the whole head of cauliflower. Sprinkle the cauliflower with a pinch of sea or provide it at the table. The cookbook by yotam ottolenghi serves 4. Place the cauliflower florets in a serving dish and the tarator sauce in the middle in a little dipping dish. Cook, stirring frequently, until the shallots are soft but not brown, about 1 minute. Mash with a potato masher.
