Love Cauli and Blue Cheese cream soup, or with a mix of broccoli in same soup. Also do a gorgeous Yellow Spiced Cauliflower Soup.
Dress just warm cauliflower that has been cooked past al dente, but not collapsing, with EVOO, red wine vinegar, S&P and lots of Italian parsley
1/2 lge Cauliflower
40g each cheddar & Gruyere cheese grated
1 tbsp Lemon juice
1/2 tsp grd nutmeg
1/4 tsp chilli powder
1/4 tsp cumin seeds, roasted & crushed
1 clove garlic, peeled & crushed
salt & fresh milled white pepper
500ml vege oil for frying
Cut cauliflower into even sized florets, boil in salted water until tender 5-7mins, Drain & pat dry with absorbent paper.
Finely chop the cooked cauliflower
Make a batter with the flour, eggs & lemon juice, then add cheeses, nutmeg, chilli, cumin Make a batter with the flour, eggs & lemon juice, then add cheeses, nutmeg, chilli, cumin & garlic. Season to taste. Add the chopped cauliflower to the batter and leave to rest for 30mins
Heat oil in a heavy based saucepan or deep fryer
Spoon mixture into hot vege oil and cook for 3-4 mins until they turn a deep brown colour and cheese is melted.
Makes 16 fritters
Gotta eat a rainbow every day and this much maligned vege is part of the rainbow! Good to see how many love it here! Yaaaaaah peeps!