CAULIFLOWER PECORINO AND QUINOA FRITTERS

Take one large cauliflower and make multiple dishes

These are healthy, yummy, quick, inexpensive and easy to cook. Cauliflower is a healthy choice food containing quercetin a powerful antioxidant with many anti inflammatory benefits. Boost your vegetable intake and give these a try. Many variations can be made from this basic recipe.

With winter cauliflowers at their peak, they are cheap and enormous. This recipe is an easy way to put vegetables into the tummy’s of fussy vegetable eaters. The fritters are yummy, great the next day for lunches and can be easily frozen for up to 6 weeks. I used 1/2 of the cauliflower for these fritters and the other half  in a curry. The pseudo grain quinoa ( keen wah) is high in protein and the fresh turmeric, also highly anti inflammatory gives these fritters a beautiful golden colour.

Cooks note: Serve with a big green salad, as a side vegetable to roast chicken or on their own with slow roast tomatoes, tomato chutney or yogurt with lemon zest. Make mini fritters for kids lunch boxes.

You need

A micro plane, large heavy base fry pan, heat proof spatula or egg flipper for turning the fritters and a large plate lined with brown absorbent paper or kitchen paper toweling

 Cooks note: mise en place: a French cooking term for having everything in its place. This helps to keep an organised kitchen and an unflustered cook. Preparing all ingredients first, taking out the equipment you need and reading through a recipe will make cooking relaxing and fun as it should be. Put on some music, try and keep the bench space tidy and there will be less cleaning up at the end.

Ingredients

6 eggs

640 gms cauliflower, washed, remove green leaves, cut out core at the base, chop cauliflower into small flowerets. I used half a large cauliflower

2 teaspoons cumin

1 teaspoon coriander

1/2 teaspoon of dried chilli flakes

1 teaspoon of *harissa

seasoning: pinch salt, optional, cracked black pepper

2 cloves garlic, peeled and crushed

2 spring onions, cleaned, base cut off and finely chopped

2 tablespoons parsley washed and chopped

2 tablespoons fresh coriander washed and chopped

1 piece of *fresh turmeric, washed and grated on a micro plane

I cup grated pecorino cheese, I used a sheep pecorino

3/4 cup quinoa, washed in a fine sieve or 1 cup wholemeal spelt wheat flour if gluten is not a problem and omit the quinoa and arrowroot flour

1 tablespoon olive oil

2 tablespoons gluten free arrowroot flour

Extra olive oil for cooking

To make

Place eggs, spring onions, cheese, spices, seasoning, harissa, chilli flakes, garlic, finely grated turmeric, coriander and parsley into a large bowl. Mix with a fork to combine.

Steam the cauliflower in a large saucepan until well cooked. about 12 to 15 minutes.

Drain cauliflower in a colander and roughly mash with a potato masher to break up the pieces.

Heat olive oil on medium heat in a saucepan with a lid, add quinoa and allow to toast lightly, stirring and not over doing it. This will give it a nutty flavour.

Add 1 1/2 cups of water to quinoa and bring to boil. Reduce to a slow simmer with lid on for 15 minutes. Remove from heat and leave to stand for 10 minutes.

Add the cauliflower, cooked quinoa and arrowroot flour to the egg mixture and mix to combine.

Pour 2 tablespoons of olive oil into a frypan and heat on a medium heat. Spoon 3-4 fritters in at a time.

Turn when the underneath has turned a golden brown and cook the other side. Lift out onto a plate covered with absorbent paper.

Repeat until all the mixture is used.

Serves: makes 14 fritters

Cooks note: Omit harissa and chilli flakes if you are making these for small children. Be careful with salt, the more you use, the more you want. I often cook without salt and don’t add it to children’s food.

*harissa is a hot, spicy middle eastern and north African condiment

*Fresh turmeric is available at markets and fruit and vegetable suppliers. It is smaller than fresh ginger but similar in appearance and bright yellow inside. Turmeric is one of the most powerful plant based anti oxidants. I wash and leave the skin on to prevent the yellow staining my hands. You could wear kitchen gloves to prevent staining.

Bon appetite

X 70’s girl

 

 

 

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