Cauliflower fritters eat-your-heart-out sort of

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Recipe by Damaris Beems Course: Lunch, Appetizers, SnackCuisine: Arabic
Servings

20

Preparation

15

minutes
Cooking time

20

minutes
Total time

35

minutes

If you love cauliflower as much as I do, you can’t imagine there are people who find cauliflower “difficult”. And then I express myself even mildly, because usually these ‘people’ choose other more expressive terms. The more fun it is if you can tempt them to give cauliflower a fair chance. And then find them admitting that this really is delicious. That happens to me regularly and I am sure that will be the case with this dish as well. And if you already like cauliflower… it’s the right time to go for it.

Ingredients

  • 1 cauliflower

  • 1 table spoon turmeric, cumin, chili flakes, coriander seeds

  • 2 cloves garlic

  • 1 red onion

  • 100 gram panko

  • 100 gram flour

  • 100 ml oat milk

  • 100 ml water

  • 1 sachet baking powder

  • 50 gram sesame seeds

  • 75 ml olive oil

  • 250 ml sunflower oil

  • salt and pepper

Preparation

  • Divide the cauliflower into florets that you can easily hold in your hand later. Not too big and not too small. Put them in a bowl. Add the turmeric, cumin, coriander seeds and chili flakes. Crush the garlic cloves on top. Add salt and pepper to taste. Then pour the olive oil over it and mix everything well.
  • In a bowl, mix the flour with the milk, baking powder and water to a nice paste. Then add the sesame seeds and the red onion and finally the panko crumb. The latter may also be breadcrumbs. Mix everything well.
  • Heat a frying pan and add the sunflower oil. Then add the cauliflower florets to your batter and fry them briefly all around. Make sure it is not going too fast. Let them drain on a paper towel and then serve. You can serve with a yogurt / mint sauce or chili sauce if you want.

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