Rethink your picnic with spicy, vibrant cauliflower fritters, ideal for dipping in a yoghurt and cucumber sauce. These would be great for an office packed lunch too!
Serves: 4
INGREDIENTS
½ head cauliflower
½ cup almond meal
¼ cup tapioca flour
3 free range eggs, beaten lightly
1 large clove garlic, chopped finely
handful mint leaves, chopped roughly
1 tablespoon fresh thyme leaves
1 teaspoon turmeric
1 ½ teaspoons cumin seeds
1 teaspoon fennel seeds
⅛ teaspoon cayenne pepper
generous pinch sea salt and cracked black pepper
Ghee or coconut oil for frying
To Serve: Yoghurt (can be coconut or greek yoghurt), lemon wedges and chilli flakes.
METHOD
Cut the cauliflower into florets and lightly steam. The cauliflower should be tender but not mushy. Leave to drain and then finely chop.
Place fennel and cumin seeds into a mortar and pestle and grind until the seeds are a rough powder.
Place all ingredients in a large bowl and mix until completely combined. Fry heaped spoonfuls of batter on a medium/high heat until golden. Each side will need roughly 3 minutes.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.