I find myself over and over again seasoning everything with fennel seeds, dried chilis and lemon zest. A little rosemary if I’m feeling crazy. It’s a fantastic combination, for pasta sauces, a big plate of sauted veggies, roasted meats, it works on nearly everything. But I’ve been finding lately that I’ve been a little bit on auto-pilot with them. It’s easy, it’s comforting but I’m finding it a little tired lately.
And whenever I’m in a food rut, I turn to Ottolenghi.
His food is simple, easy, and elegant, but it’s also heavily influenced from his Isreali background, and his use of spices is immaculate.
It’s never heavy or laden with them but there is always a waft or coriander, or a hint of rosewater in his food that makes you curious about your food. I like to be curious about my food.
These fritters are no exception. The cauliflower and cumin are a brilliant marriage and the lime yoghurt cuts through any heaviness, making it a perfect appy on it’s own or a great light supper with a salad. Although, with a poached egg on top, this could also be an epic breakfast.
Cauliflower and Cumin Fritters with Lime Yoghurt
(almost exactly how it appears in “Ottolenghi”
1 small Cauliflower, cut into florets
1 cup AP Flour
3 tbsp Chopped Flat leaf Parsley
1 clove, Garlic- minced
2 Shallots- minced
2 tsp Cumin, ground
1 tsp Cinnamon
1/2 tsp Tumeric
1 1/2 tsp Salt
1 tsp Black Pepper
Oil to fry
300g Greek Yoghurt
2 tbsp Finely chopped Cilantro
Zest of 1 Lime
2 tbsp Lime juice
2 tbsp Olive Oil
Salt and Pepper
Mix all the yoghurt ingredients together in a bowl, set aside.
Bring a large pot of water to a boil. Add in a healthy pinch of salt and cook the cauliflower until it’s soft, about 15 minutes. Drain.
While the cauliflower is cooking mix together all the other ingredients (except oil) and beat until smooth. Add in the cauliflower and mix that in too.
In a frying pan on medium heat add in a good glug of oil and heat until it’s hot- put a tiny dollop of the batter in, when it starts bubbling your ready to go.
Carefully spoon in the batter and let fry until a bubble or two appears on the top and the edges and the bottoms get a nice brown color. With a spatula flip them over and repeat on the other side. Continue cooking until they are all done, then serve them with a generous helping of the lime yoghurt.