I believe in and enjoy eating healthy. I think we feel and think better when our bodies are nourished with whole foods that taste and look good.
Cauliflower and Cumin Fritters with Lime Yogurt
1 1/2 cups Greek yogurt
2 tablespoons finely chopped cilantro
Grated zest of 1 lime
2 tablespoons lime juice
2 tablespoons olive oil
salt and freshly ground pepper
1 small cauliflower
Scant 1 cup all-purpose flower
3 tablespoons chopped flat-leaf parsley plus a few extra leaves for garnish
1 clove garlic, crushed
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
2 cups sunflower oil for frying
To make the lime sauce, put all the sauce ingredients in a bowl and whisk well. Taste – looking for a vibrant, tart, citrusy flavor – and adjust the seasoning. Chill and leave out for up to an hour.
To prepare the cauliflower, trim off any leaves and use a small knife to divide the cauliflower into little florets. Add them to a large pan of boiling, salted water and simmer for 15 minutes until very soft. Drain into a colander.
While the cauliflower is cooking, put the flour, chopped parsley, garlic, shallots, eggs, spices, salt, and pepper into a bowl and whisk together to make a batter. When the mixture is smooth and homogenous, add the warm cauliflower. Mix to break down the cauliflower into the batter.
Pour the sunflower oil into a wide pan to a depth of 2/3 of an inch, and place over high heat. When it is very hot, carefully spoon in generous portions of the cauliflower mixture, 3 tablespoons per fritter. Take care with the hot oil! Space the fritters apart with a fish slicer, making sure they are not overcrowded. Fry in small batches, controlling the oil temperatures so the fritters cook but do not burn. They should take about 2-4 minutes on each side.
Remove from the pan and drain well on a few layers of paper towels. Serve with the sauce on the side.
Recipe from Live Happy Magazine, June 2014, http://www.livehappy.com; Ottolenghi: The Cookbook, Ten Speed Press, 2013