Cauliflower: Conquered!

I've been trying to get my Huz to eat more vegetables and have succeded with asparagus and fresh green beans, but now I'm focusing on cauliflower. However, I'm the kind of person that will scour the Internet and all my cookbooks for a recipie, buy the ingredients, and then watch them all rot in the fridge because I simply ran out of time or energy to make them.

However! Last weekend I found and bought the ingredients for Cauliflower Fitters with Parmesan and I ACTUALLY made them for dinner tonight. They held together well and tasted pretty good. I think next time I will add a bit of garlic and some pepper to give it a bit more flavour. The parmesan on the top really adds a zing, too. Huz liked them, too!

Here's the recipie, c/p from the Delicious website.

Cauliflower fritters with parmesan

Photography by Brett Stevens

Makes 14

Ingredients

• 1 cauliflower (about 800g), cut into very small florets with as little stem as possible
• 2 eggs, lightly beaten
• 2 tbs finely chopped flat-leaf parsley
• 2 tbs finely chopped chives
• 1/4 cup (35g) plain flour
• 1/2 tsp baking powder
• 1/2 tsp ground coriander
• 1/4 cup (60ml) olive oil
• Finely grated parmesan, to serve

Method

1. Cook cauliflower florets in a pan of boiling salted water for 8 minutes or until tender. Drain, cool under running water, then drain again. Pat dry on paper towel.

2. Place half the florets in a bowl and mash with a fork. Whisk in the eggs, herbs, flour, baking powder and ground coriander. Stir in remaining florets and season with salt and pepper.

3. Heat 1 tablespoon of the oil in a large frypan over medium-high heat and cook rounded tablespoons of the cauliflower mixture in batches, for 1-2 minutes on each side until crisp and golden, adding remaining oil as necessary. Drain on paper towel and serve scattered with parmesan.

YUMMY!