The Misadventurous Maker: Cauliflower and Cheese Fritters

Instagram is a dangerous space when you're hungry. It's full of lots of yummy inspiration!

The loverly Cat posted a photo of cauliflower fritters the other week and I HAD to make some. I'm completely obsessed with cauliflower at the moment - roasted cauliflower soup with crispy sage and hazelnuts as well as this yummy roasted cauliflower, baby carrot and goats cheese dish, and Cat's Cauliflower Dhal.. As the craving hit, there was no time to request and wait for recipes, so after googling a few recipes (this one in particular was my basis) this is what I came up with. I really wanted to emulate the classic cauliflower and cheese dish of my childhood, and I achieved that with the ooziness of these yummy fritters. I also couldn't decide if I wanted roasted cauliflower or steamed, so I did both! The roasted is more nutty and the steamed more soft and traditional. You can choose whichever you prefer - both were delicious.

I declare this my new favourite home cooked lunch!!!!

Cat and I decided to both post our cauliflower fritter recipes today and link up for Fritters with Friends! Well, Cat is calling it "fritters two ways", but as I've already mentioned, I like CHEESE!!!! ;-)

Here is my version:

Cauliflower and Cheese Fritters with Labne and Mint.

Ingredients:

1 small cauliflower or 1/2 a large head of cauliflower - roughly half a kilo
2 eggs
80 mls of milk
2/3 cup of plain flour
1.5 teaspoons of baking powder
3/4 cup of grated mozzarella cheese
1/2 cup of finely grated Parmesan cheese
a couple of shakes of ground cumin
ground pepper

Directions:

Cut cauliflower in to small florets and roast them drizzled with olive oil and salt and pepper at 180 degrees Celsius for 17-22 mins or until lightly browned and tender (depending on the size you've cut them) - turn them around half way through so all sides get browned. OR steam them for a few minutes in a double boiler until just tender. OR do a combination of both! Allow to cool.

Whisk together eggs and cheeses and milk and lightly whisk in flour, baking powder, cumin and ground pepper to taste.

Stir through the cooled cauliflower. It's a very thick batter, not runny like pancakes.

Heat a large pan over medium-high heat and add a small amount of olive oil.

Once the oil is hot, dollop large spoonfuls and cook for a few minutes on each side until crispy and golden brown on the outside and the filling has puffed up.

Drain on paper towel

Sprinkle with sea salt and serve them hot with labne and fresh mint.*
My kinder boy enjoyed these cold in his lunch box.
These freeze really well too - just reheat from frozen by wrapping them in baking paper and putting them in a 180 degree oven for 20 minutes turning half way through. Uncover them for the last 5 minutes.

Oozy, stretchy cheese goodness!!!

*Note - to make labne, just put some paper towel in a small sieve over a bowl and fill with natural yoghurt that has had some sea salt stirred through it. Cover with more paper towel. Allow to sit in the fridge overnight, or if you're impatient like me, just do it for 20 minutes on the bench while the fritters are cooking. ;-)