A vegetarian taste sensation. Serve these fritters and dipping yoghurt sauce as a side to a larger banquet or a light meal with a leafy side salad and pita bread.
- Cook cauliflower in a large saucepan of salted boiling water for 1 min. Drain. Combine rice flour, cornflour, cumin and smoked paprika in a bowl. Add the cauliflower and toss to coat.
- Add enough vegetable oil to a wok to reach a depth of 5cm. Heat to 180C over medium-high heat (oil is ready when a cube of bread turns golden in 15 seconds). Cook the cauliflower, in batches, for 3-4mins or until golden brown and just cooked through. Transfer to a plate lined with paper towel to drain. Toss the cauliflower in the sweet paprika.
- Combine tahini, yoghurt and lemon juice in a small bowl. Season with salt and pepper.
- Divide cauliflower among serving plates and sprinkle with parsley leaves. Serve with mixed salad leaves, bread, lemon wedges and the yoghurt sauce.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set