Cauliflower fritters with herby dipping sauce

Whether you are a meat eater, a Veganuary vegan or have been vegan for a while, this is one delicious starter or nibble which is completely naturally vegan. If you are trying out being vegan or just want to eat more veggies this year, this is a really good BBC Good Food magazine recipe which makes for a light starter/nibble before dinner. We actually ended up serving this as a side when we had friends over and it was very well received. I should say that the most important thing about making these delicious fritters is eating them as soon as they are cooked, so they are nice and crispy. If you leave them for a bit they will turn soggy (though still very tasty….)

Cauliflower fritters with herby dipping sauce

Cauliflower 2

Serves 4-6 as a nibble or starter | Prep 15 mins| Cook 15-20 mins
A little effort| Vegan

You’ll need
For the cauliflower:

  • 1 large cauliflower, cut into small florets;
  • sunflower oil, for deep-frying;
  • 85g plain flour;
  • 1 tbsp corn flour
  • 125ml sparkling water;
  • 1/2tsp ground coriander.

For the dipping sauce:

  • 1 large bunch of flat-leaf parsley, finely chopped;
  • 1 garlic clove, finely chopped;
  • 1 lemon, zest & juice;
  • 1 tbsp small capers;
  • 3 tbsp olive oil.

Whisk batter ingredients together, then let it rest while you make the dipping sauce. Mix the sauce ingredients together and set aside. Cook the cauliflower in boiling salted water for 2 mins, then drain and refresh with cold water.

Heat about 10cm depth sunflower oil in a high-sided pan. Once the oil is hot, test it with a small bit of bread – if it turns golden in 30 secs, it’s ready. Dip the dry cauliflower into the batter, shake off any excess and place carefully in the hot oil. Fry in batches until golden, about 3 mins, then remove to a plate lined with kitchen paper. To keep warm, keep the florets in a low oven. Once all the cauliflower is fried, season with sea salt and serve with the sauce.

Original recipe from BBC Good Food, issue February 2010, available online here.

Sautéed cauliflower with breadcrumbs, anchovies and garlic

Cauliflower is quite ‘trendy’ at the moment if you can call cooking ingredients ‘trendy’. Often found in restaurant menus and a staple in the keen veggie/vegan diet… However, for many years, I haven’t really been it’s biggest fan. It’s a bit smelly, never really liked the taste of it, etc. But done right, this vegetable can be wonderful.  And the Cauliflower in this Waitrose Food magazine recipe is one of the most delicious side dishes I’ve tasted!

It made for a lovely side dish alongside the pot roasted pheasants I posted a while ago, and it would go well with other roasts or with fish! I think I might even make it for our Christmas dinner this year…

Sautéed cauliflower with breadcrumbs, anchovies and garlic

Serves 4 | Prepare 10 minutes | Cook 25 minutes
Easy | Dairy Free

cauliflower-2

You’ll need:

  • 4 tbsp olive oil;
  • 1 cauliflower, broken into generous florets;
  • 30g soft white breadcrumbs;
  • 3 anchovies, finely chopped;
  • 2 garlic cloves, finely sliced;
  • 2 tbsp chopped flat leaf parsley;
  • 1 red chilli, deseeded and finely chopped;
  • 1 tbsp extra virgin olive oil.

Heat the olive oil in a large frying pan over a medium heat. Once warm, add the cauliflower, then cover and cook for 5 minutes. Remove the lid and scatter over the breadcrumbs. Cook uncovered over a low heat for 15-20 minutes, carefully turning from time to time until the cauliflower is just tender and the breadcrumbs are golden.

Meanwhile, put the anchovies and garlic in a small saucepan over a low heat. Stir constantly until the anchovies have melted, then stir in the parsley, chilli and extra virgin olive oil. To serve, place the cooked cauliflower on a warm serving dish and spoon over the anchovy sauce.

Original recipe from Waitrose magazine, no longer available online.