Cauliflower fritters with lime & coriander yoghurt

12 April, 2016
Serves 4 People
Thermomix or food processor

Based on a recipe from  ‘Ottolenghi: The Cookbook,’ these cauliflower fritters are moist and delicious on their own, but the lime yoghurt adds an extra burst of flavour and texture to the dish.  Great as a side dish to fish, meat or eggs and also as tasty finger food at parties or picnics, these fritters have delighted even lifelong critics of cauliflower in my household!  I prefer to keep the batter quite chunky, so be careful not to blend the cauliflower for too long in the food processor, or you can even break it up with a fork at the end, instead.

Cauliflower fritters with lime & coriander yoghurt


  • 1
    Small cauliflower (around 320g)
  • 2 Tablespoons
    Fresh coriander leaves (plus extra for garnish)
  • 3 Tablespoons
    Flat-leaf parsley
  • 1
    Large garlic clove
  • 2
    Shallots (or 1/2 small onion)
  • 120 Grams
    Plain or gluten-free flour
  • 4
    Free-range eggs
  • 1 1/2 Teaspoon
    Ground cumin
  • 1 Teaspoon
    Ground cinnamon
  • 1/2 Teaspoon
    Ground turmeric
  • 1 Teaspoon
  • 1 Teaspoon
    Ground black pepper
  • 300 Grams
    Plain Greek or coconut yoghurt
  • 1
    Grated zest of lime
  • 2 Tablespoons
    Lime juice
  • 2 Tablespoons
    Olive oil
  • Salt and pepper
  • Coconut oil for frying


  1. Cut the cauliflower into small florets and steam over a pan of boiling water for 15 minutes, until soft. Drain well and set aside.

  2. Place the fresh coriander in a food processor and whizz until finely chopped, then tip into a bowl and reserve for later.

  3. Without cleaning the food processor, add the parsley, garlic and shallots and blend until finely chopped.

  4. Add the flour, eggs, spices, salt and pepper and blend for around 20 seconds, to make a rough batter.

  5. Add the cauliflower and whizz for just 1 or 2 seconds, to roughly break up the florets (you can also do this by hand, using a fork).

  6. To make the sauce, whisk together the reserved chopped fresh coriander, yoghurt, lime zest, lime juice and olive oil and season with salt and pepper.

  7. Heat 1 tbsp of coconut oil in a frying pan and when hot, add heaped tablespoons of batter, spaced well apart. Fry for 3-4 minutes on each side, adding more oil as necessary, to avoid them burning.

  8. Serve the fritters scattered with fresh coriander leaves and with the yoghurt sauce in a bowl on the side.

Nutrition: The herbs and spices lend a variety of anti-oxidants to this dish, while lime zest and juice is rich in vitamin C.


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