Cauliflower fritters with a spicy tomato sauce

Serves 4

½ head of cauliflower, cut into florets 1 heaped tsp ground turmeric Salt 100g flat-leaf parsley, chopped 1 onion, finely diced 2 garlic cloves, crushed 1 green chilli, diced ½tsp caraway powder 6 eggs ¼tsp baking powder 2tsp plain flour Olive oil For the tomato Sauce 2–3 garlic cloves 2 red hot chillies, chopped 4 ripened plum tomatoes, chopped 10g fresh dill Juice of ½ lemon Salt 50ml olive oil

To make the spicy tomato sauce, use a pestle and mortar to grind the garlic cloves, then add the chillies. Add the tomatoes and the dill and grind away. You don’t want a purée, but you do want the ingredients to blend together. Add the lemon juice and salt to taste, and once you are happy with the taste and consistency add the oil.

Place the cauliflower florets in a pan of boiling water with the turmeric and 1tsp of salt, and cook for about 4 minutes to add both colour and flavour. They should be soft but not mushy, so allow a minute or two longer if necessary.

Once they are done, drain the florets on kitchen towel and set aside to cool.

Combine the parsley, onion, garlic, chilli, caraway, eggs, baking powder and flour together in a bowl

Heat a little oil in a small frying pan. Place one floret in the pan and ladle a serving of the egg mixture on top to form a circle.

Cook for about 30 seconds, then flip it over when it has slightly browned and cook on the other side; this should take 1–2 minutes.

Remove the fritter from the oil, set aside, and repeat with the remaining cauliflower and egg mixture.

Serve drizzled with the spicy tomato sauce – you can eat them on their own, but they are fantastic when put into pittas.

COOK’S NOTE: For the tomato sauce, try and use a pestle and mortar – if you must use a blender, then pulse, don’t pulverise.