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.
Cut the cauliflower into small florets and steam over a pan of boiling water for 15 minutes, until soft. Drain well and set aside.
Place the fresh coriander in a food processor and whizz until finely chopped, then tip into a bowl and reserve for later.
Without cleaning the food processor, add the parsley, garlic and shallots and blend until finely chopped.
Add the flour, eggs, spices, salt and pepper and blend for around 20 seconds, to make a rough batter.
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).
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.
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.
Serve the fritters scattered with fresh coriander leaves and with the yoghurt sauce in a bowl on the side.