Cauliflower fritters with sage and parmesan

This was a quick Veguary lunch that got out of hand. The original idea was to start with a pakora recipe, and pack in the flavour of those big, heavy parmesan/anchovy/garlic meatballs from Kitchen Diaries.┬áBut the idea drifted a bit, and they came out lighter, more subtle. You get these wonderful little bursts of slightly astringent flavour where the cauliflower sears and the batter’s crispy, too.

Cauliflower parmesan frittersEven if they hadn’t shaken out gentle, I’ll wager it would have worked – gram flour is basically magic.

This is a bit of an off the cuff one, and you may want to experiment with it.

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