Recipe Archives->Vegetables->Cauliflower Fritters

Cauliflower Beignets

1 small head cauliflower ( 1 3/4 lb), cut into florets
1  teaspoon coriander seeds
2 large eggs
2 tablespoons all purpose flour
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon shopped fresh mint
1 tablespoon chopped fresh chives
1 teaspoon salt
1/8 teaspoon black pepper
Pinch freshly grated nutmeg
1 to 2 tablespoons olive oil
1/4 cup sour cream
chopped fresh chives for garnish

Cook cauliflower with coriander seeds in a 4 to 5 quart pot of
simmering salted water, uncovered, until tender, 9 to 11 minutes.
Drain cauliflower well in a colander, and then discard and seeds
clinging to cauliflower and pay cauliflower dry.  Lightly mash half
of florets in a bowl with a fork and gently stir in remaining
florets.  Whisk together eggs, flour, parsley, mint, chives, salt,
pepper and nutmeg in a large bowl until combined, then stir in all
of cauliflower.

Heat 1/2 tablespoon oil in a 10 inch heavy nonstick skillet over
moderately high heat until hot by not smoking.  Working in batches
of 6, drop rounded teaspoons of cauliflower mixture into skillet,
patting each lightly with back of spoon to flatten into a 1 1/2 to
2 inch round.  Fry turning over once, until golden and cooked
through, about 2 minutes per batch, and transfer to paper towels
to drain.  Add more oil to skillet between batches as needed.  Top
each fritter with a small piece of Gravlax or smoked salmon and 1/4
teaspoon sour cream.  Serve warm.

Printable version: cauliflower-fritters.txt.