This month brings a great variety of seasonal foods to the plate. Cauliflower, cabbage, spring greens and leeks are just a few of them. If you’re looking to eat seasonally and need some inspiration, here’s my recipe for Cauliflower Fritters with a Lime Yoghurt Dip.
For the Fritters:
- 1 small cauliflower (about 320g)
- 120g gram flour (chickpea) or plain flour
- 3 tbsp chopped flat-leaf parsley plus a few extra leaves to garnish
- 1 garlic clove, crushed
- 2 shallots, finely chopped
- 4 free-range eggs
- 1½ tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- 1½ tsp salt
- 1 tsp black pepper
- Oil to fry, rapeseed preferably
For the Lime dip:
- 250g thick full fat Greek yoghurt
- 2 tbsp finely chopped coriander
- Grated zest of 1 lime
- 2 tbsp lime juice
- Salt and pepper to taste
- Put all the dip ingredients into a bowl and whisk. Adjust seasoning to taste – this is a vibrant, tart, citrusy flavour. Chill in the fridge for an hour.
- To prepare the cauliflower, trim off any leaves and use a small knife to divide the cauliflower into florets of about 1 inch square. Add them to a large pan of boiling salted water and simmer for 10 minutes or until cooked. Drain into a colander.
- While the cauliflower is cooking, put the flour, chopped parsley, garlic, shallots, eggs, spices, salt and pepper in a bowl and whisk together well to make a batter. When the mixture is smooth, add the warm cauliflower. Stir through to ensure the cauliflower is evenly coated in the batter.
- Heat the oil using a wide frying pan add about 1cm of oil, when it is very hot (but not smoking), carefully spoon in generous portions of the cauliflower mixture, about 3 tbsp per fritter. Space the fritters apart with a fish slice, making sure they are not overcrowded.
- Fry in small batches, controlling the oil temperature so they cook but don’t burn. They should take 3-4 minutes on each side.
- Remove from the pan and drain well on a few layers of kitchen paper. Serve with the dip on the side.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.