1 small cauliflower
120g of plain flour (or chickpea flour or a mix of the two)
1 tbsp Italian parsley
1 garlic clove
2 shallots finely chopped
1½ tsp ground cumin
1 tsp ground cinnamon
½ tsp turmeric
500ml cooking oil
Salt and pepper
Cut the cauliflower into small florets. Add them to a large pan of boiling salted water and cook until soft.
Gently fry the shallots in a little oil until translucent but not brown. Set aside.
Mix flour, spices, 1½ tsp of salt and 1 tsp of black pepper. Add eggs, cooked shallot, parsley and whisk together to make a batter. Add cooked cauliflower and mix until the cauliflower is broken up.
Heat oil in wide shallow pan (the oil should measure 1.5cm up the side of a pan). When oil is very hot add around 1/3 cup of batter mixture per fritter. Don’t overcrowd the pan or they won’t cook properly. They take about 3 – 4 minutes on each side. Drain well on paper towels. Delicious served with a simple yoghurt sauce of natural yoghurt, lime juice, coriander and olive oil.