Cauliflower Fritters Recipe With Cumin And Mint Yogurt

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CUMIN SEED ROASTED CAULIFLOWER WITH SALTED YOGURT, MINT, AND POMEGRANATE SEEDS



Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds image

Provided by Melissa Clark

Categories     Side     Roast     Vegetarian     Dinner     Lunch     Cauliflower     Fall     Winter     Healthy     Pomegranate     Cumin     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 8

1 large head cauliflower, cut into bite-sized florets
2 tablespoons extra-virgin olive oil
1 teaspoon whole cumin seeds
1/2 teaspoon kosher salt, plus additional
1/2 teaspoon freshly ground black pepper
Plain yogurt, for serving
Chopped fresh mint leaves, for serving
Pomegranate seeds, for serving

Steps:

  • 1. Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seed, salt, and pepper. Spread the mixture in an even layer on a large baking sheet. Roast, tossing occasionally, until the cauliflower is tender and its edges are toasty, 20 to 30 minutes.
  • 2. Whisk a pinch of salt into the yogurt. Dollop the yogurt on top of the cauliflower and strew the mint and pomegranate seeds over the yogurt.

CAULIFLOWER & SQUASH FRITTERS WITH MINT & FETA DIP



Cauliflower & squash fritters with mint & feta dip image

Roast the veg on a quiet day and freeze it, then later in the week you can use it to whip up these healthy, gluten-free fritters in just half an hour

Provided by Lulu Grimes

Categories     Dinner, Lunch, Main course, Snack, Starter, Supper, Vegetable

Time 1h10m

Number Of Ingredients 13

100g gram (chickpea) flour
1 tsp turmeric
1 tsp ground cumin
small bunch coriander , finely chopped (optional)
oil , for shallow frying
150g natural yogurt
1 garlic clove , crushed
75g vegetarian feta , mashed
2 tbsp finely chopped mint
pitta breads and salad, to serve
1 cauliflower , split into florets, the stalk cut into cubes
½ large butternut squash , cut into cubes
1 tbsp oil

Steps:

  • Heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
  • Put the flour in a bowl and gradually stir in 125-150ml water to make a batter as thick as double cream. Stir in the turmeric and cumin and some seasoning. Break up the cauliflower and squash a little and mix it gently into the batter. Add the coriander, if using.
  • Heat a little oil in a frying pan and when it is hot, drop 2 heaped tbsps of the mixture into the pan, spaced apart. Fry until the fritters are dark golden, about 2-3 mins each side. Remove, keep warm and repeat with the remaining batter.
  • Mix the yogurt with the garlic, feta and mint. Serve the fritters with the mint & feta dip, some salad and pitta breads.

Nutrition Facts : Calories 358 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

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