Packed with flavour, these Spiced cauliflower fritters are perfect for a meat-free dinner option. The best part is, they’re quick and easy to make.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
1 (1kg) cauliflower, cut into florets
2 tbs rice flour
½ cup (70g) cornflour
2 tsp ground cumin
2 tsp smoked paprika
Vegetable oil, to shallow-fry
3 tsp sweet paprika
¼ cup (60ml) tahini paste
½ cup (75g) Greek-style yoghurt
2 tbs lemon juice
Salt and pepper
¼ cup parsley leaves
Mixed salad leaves, to serve
Pita bread, to serve
Lemon wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook cauliflower in a large saucepan of salted boiling water for 1 min. Drain. Combine rice flour, cornflour, cumin and smoked paprika in a bowl. Add the cauliflower and toss to coat.
Step 2
Add enough vegetable oil to a wok to reach a depth of 5cm. Heat to 180°C over medium-high heat (oil is ready when a cube of bread turns golden in 15 seconds). Cook the cauliflower, in batches, for 3-4mins or until golden brown and just cooked through. Transfer to a plate lined with paper towel to drain. Toss the cauliflower in the sweet paprika.
Step 3
Combine tahini, yoghurt and lemon juice in a small bowl. Season with salt and pepper.
Step 4
Divide cauliflower among serving plates and sprinkle with parsley leaves. Serve with mixed salad leaves, bread, lemon wedges and the yoghurt sauce.
