Fritters 1 small cauliflower about 3 4 pound cut into little florets scant 1 cup all purpose flour 3 tablespoons finely chopped parsley plus whole leaves for garnish 2 shallots finely chopped 1 4 cup 1 garlic clove minced 4 large eggs preferably organic 1 1 2 teaspoons ground cumin 1. 70g unsalted butter softened to room temperature. Ottolenghi cauliflower fritters recipe with lime yogurt. Season to taste with salt and pepper. Whilst the cauliflower is cooking then prepare the rest of the batter ingredients.
For the cauliflower fritters. 1 garlic clove crushed. 1 small cauliflower about 320g 120g plain flour. You really want the cauliflower soft but not a mush. 1 tbsp lemon juice.
1 large cauliflower with its leaves intact. Separate and cut into florets that fit your pan. Using a pair of scissors. The cookbook by yotam ottolenghi. 3 tbsp chopped flat leaf parsley plus a few extra leaves to garnish.
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For the yoghurt sauce combine the yoghurt coriander lime juice and zest and olive oil in a bowl and stir until well mixed. Fritters 1 small cauliflower about 3 4 pound cut into little florets scant 1 cup all purpose flour 3 tablespoons finely chopped parsley plus whole leaves for garnish 2 shallots finely chopped 1 4 cup 1 garlic clove minced 4 large eggs preferably organic 1 1 2 teaspoons ground cumin 1.
