Cauliflower: either you love it or hate it. Yet, if you don’t like it, I have a way for you to eat, which I am sure you will love: I am talking about fritters!
I remember when I was a kid I couldn’t stand cauliflower taste or smell, though when cooked this way, each fritter was like eating cherries, I just couldn’t stop.
The recipe below it's packed with flavours because of the spices I used (though it’s forgiving and you can use or omit any of them) and it’s totally gluten-free!
150g pulses flour (I used gram and red lentil flour)
½ big cauliflower (or 1 small)
½ tsp salt
½ tbsp tomato puree
2 tbsp nutritional yeast
1 tsp oregano
Vegetable oil for frying
Mix all the ingredients together, with exception of the cauliflower. Place the batter in the fridge for at least 1 hour.
After the batter has rested, chop the cauliflower florets into small pieces and steam them for 5 minutes. Add them to the batter and stir well.
Pour one to two tbsp of the mixture to a frying pan with hot oil and shallow fry for about 2 minutes on each side or until fritters have turned golden-brown.
Drain any excess oil, sprinkle with salt and enjoy!