When one of my family members saw the cauliflower on the counter, he said: “You’re making cauliflower?” Another one chimed in with “Cauliflower smells”. The truth is cauliflower isn’t my favorite vegetable, either. I might even feel a slight aversion to it.
A Buddhist would say aversion brings suffering. Cooking is a way to overcome our aversions because we open ourselves to different sights, smells and tastes. Not to mention that my mom pulled the vegetable out of the fridge and said I should make something with it or it would go bad. Lucky for me, one day prior I received a new issue of Food & Wine Magazine. These Cauliflower Fritters were listed as the February 2014 MOST WANTED RECIPE.
Trust me on this one! We’ve let go of our aversions. It’s now on our family’s list of MOST WANTED RECIPES.
1 1/3 cups plain full-fat Greek yogurt
2 tablespoons finely chopped cilantro
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 small cauliflower, about 3/4 pound, cut into little florets
Scant 1 cup all-purpose flour
3 tablespoons finely chopped parsley, plus whole leaves for garnish
2 shallots, finely chopped ( 1/4 cup)
1 garlic clove, minced
4 large eggs, preferably organic
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
About 2 cups sunflower oil, for frying
MAKE THE LIME SAUCE Put all of the ingredients in a bowl and whisk well. Taste—the flavor should be vibrant, tart and citrusy—and adjust the seasoning as necessary. Chill or leave at room temperature for up to 1 hour.
PREPARE THE FRITTERS Add the florets to a saucepan of salted boiling water. Simmer until very soft, 15 minutes; drain.
Meanwhile, put the flour, chopped parsley, shallots, garlic, eggs, cumin, cinnamon, turmeric, salt and pepper in a bowl and whisk to make a smooth batter. Add the warm cauliflower. Mix, smashing the cauliflower into the batter with the back of a wooden spoon.
In a wide skillet, heat 2/3 inch of oil over high heat until very hot. Working in batches, spoon in the cauliflower mixture, allowing 3 tablespoons per fritter. Separate the fritters with a fish spatula. Fry in small batches, adjusting the heat so the fritters cook but don’t burn. They should take 3 to 4 minutes on each side.
Drain the fritters well on paper towels. Garnish with the parsley leaves and serve hot or warm with the lime sauce.