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Cauliflower, cumin and turmeric fritters
Serves 4 Starters and mains
Ingredients
- 200-300g leftover cauliflower cheese
- sunflower oil, to fry
- 50g plain flour
- ½tsp ground turmeric
- 1tsp cumin seeds
- pinch of chilli flakes
- 1 egg, beaten
- 75ml sparkling water
Cauliflower cheese
- 75g unsalted butter
- 50g plain flour
- 600ml whole milk
- 125g strong cheddar or a mix of any cheese, plus extra
- good splash of double cream
- grated nutmeg
- pinch of mustard powder
- 1 large cauliflower, broken into florets
- 45g fresh breadcrumbs
Method
Separate the cauliflower florets into small pieces and chill until needed.
In a deep pan, heat the oil to 180C or until a cube of bread browns in 30 seconds.
Mix the flour in a bowl with the spices, make a well in the centre, add the egg and start to mix, adding the sparkling water as you go. Continue to mix until you have a smooth, thick batter.
Dip the cauliflower into the batter, drop into the hot oil and fry for 1-2 minutes until golden.
Drain on kitchen paper, season and serve immediately.
Cauliflower cheese
Melt the butter in a pan, add the flour and cook over a medium heat for a couple of minutes.
Gradually add the milk, stirring, until you have a smooth, thick sauce. Add the cheese, cream, nutmeg and mustard powder and season well with salt and pepper.
Meanwhile, put the cauliflower in a steamer or pan of boiling water and cook for 3-4 minutes until just tender. Drain and tip into the pan of cheese sauce.
Heat the grill to medium-high. Tip the cauliflower cheese mixture into an ovenproof dish.
Mix the breadcrumbs with some more cheese and sprinkle over the top. Grill for 4-5 minutes until golden and bubbling then serve.
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