Cauliflower Cheese Fritters With Warm Pepper Relish Recipes

CAULIFLOWER & CHEESE FRITTERS WITH WARM PEPPER RELISH

Steps:

• For the relish, soften the onion, peppers, ginger, garlic and chilli in the oil in a large saucepan. Once softened, add the mustard seeds, tomatoes, sugar and vinegar. Cover and simmer for 30 mins, then uncover and simmer for 10 mins more until soft and sticky rather than too saucy. Turn off the heat and stir in the sultanas. This relish will keep in the fridge for up to 3 days, or freeze for up to a month.
• Boil a large saucepan of water. Quarter the cauliflower and cut away most of the central large stalk. Weigh 350g cauliflower for the recipe and put the rest in the fridge to use another time. Very roughly chop the cauliflower - you should end up with a mix of small florets and some finer bits. Once the water is boiling, add all the cauliflower, cover and cook for 3 mins exactly. Immediately drain, then tip everything back into the saucepan and put back over a low heat, to dry out for a few mins.
• Put the flour into a large bowl with plenty of seasoning and gradually whisk in the eggs to make a smooth batter. Stir in the cheeses, lemon zest and most of the parsley, then gently stir in all of the cauliflower.
• Pop your oven on low so you can keep the fritters warm while you cook in batches. Place an old sturdy oven tray (anything flimsy might buckle) or a sturdy frying pan or griddle straight onto the barbecue. Wipe with some olive oil, then spoon on some mixture to make roughly 10-12cm round fritters. Fry for 3-5 mins until golden underneath and the batter just looks set on the top, then use a fish slice to flip the fritters over and press down with the back of the slice to squash any big cauliflower bits and flatten the bottoms a bit. Cook again for 3-5 mins until golden, then transfer to a parchment-lined tray and keep warm in the oven while you cook the rest.
• To serve, warm up the relish slightly, scatter the fritters with remaining parsley and add some lemon wedges.

CAULIFLOWER CHEDDAR FRITTERS

Steps:

• Make a smooth batter with first 7 ingredients.
• Mix in next 3 ingredients.
• For best results, refrigerate for an hour or so (but not necessary).
• Drop by spoonfulls into hot oil and deep fry til brown and crispy.
• Sprinkle with salt immediately upon removing from oil.

CAULIFLOWER SOUP WITH BLUE CHEESE FRITTERS

Steps:

• Stir 1/4 cup water, 2 tablespoons butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool, 5 to 10 minutes. Whisk egg into cooled dough until completely incorporated. Refrigerate until chilled, at least 30 minutes.
• Melt 2 tablespoons butter in a pot over medium-low heat. Cook and stir onion, garlic, and a pinch of salt in hot butter until onion is soft and translucent, 5 to 10 minutes. Add cauliflower, 2 cups water, and chicken stock. Bring to a simmer and cook until cauliflower is tender, about 30 minutes.
• Puree soup using an immersion/stick blender until smooth. Stir cream, nutmeg, cayenne, and a pinch of salt into soup. Reduce heat to low to keep soup warm while making the fritters.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fold crumbled blue cheese into chilled fritter batter until cheese is coated with dough. Spoon dough into a teaspoon and transfer to a second teaspoon to form a fritter. Drop fritters into oil and cook in the preheated oil until the outside is golden brown and cheese is melted on the inside, 2 to 3 minutes. Ladle soup into bowls and top with fritters and chives.

CAULIFLOWER CHEDDAR FRITTERS RECIPE BY TASTY

Steps:

• In a saucepan over medium high heat add cauliflower and water. Let steam for 5 minutes or until slightly tender.
• Drain the cauliflower and let cool in a medium mixing bowl.
• Once cool add cheddar cheese, egg, flour, green onion and salt to a bowl and mix until the mixture has a semi-creamy texture.
• Place a large pan over medium-high heat and add vegetable oil.
• Use a spoon to scoop out medium dollops of mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
• Remove from pan and place on paper towel to absorb excess oil.
• Enjoy!