With delicious recipes like this one, London restaurateurs Yotam Ottolenghi and Sami Tamimi's cookbook Ottolenghi is likely to stir up a "rapturous feeding frenzy" similar to the one inspired by their award-winning, trend-setting cookbook Jerusalem. Ottolenghi is our Top Pick in Cookbooks for October!
Cauliflower and Cumin Fritters with Lime Yogurt
- 11/3 cups / 300 g Greek yogurt
- 2 tbsp finely chopped cilantro
- grated zest of 1 lime
- 2 tbsp lime juice
- 2 tbsp olive oil
- salt and freshly ground black ? pepper
- 1 small cauliflower (about 11 oz /?320 g)
- scant 1 cup / 120 g all-purpose ?flour
- 3 tbsp chopped flat-leaf parsley, plus a few extra leaves for ? garnish
- 1 clove garlic, crushed
- 2 shallots, finely chopped
- 4 free-range eggs
- 1½ tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- 1½ tsp salt
- 1 tsp freshly ground black pepper
- 2 cups / 500 ml sunflower oil for frying
To make the sauce, put all the sauce ingredients in a bowl and whisk well. Taste—looking for a vibrant, tart, citrusy flavor—and adjust the seasoning. Chill or leave out for up to an hour.
To prepare the cauliflower, trim off any leaves and use a small knife ?to divide the cauliflower into little florets. Add them to a large pan ?of boiling salted water and simmer for 15 minutes, until very soft. Drain into a colander.
While the cauliflower is cooking, put the flour, chopped parsley, garlic, shallots, eggs, spices, salt, and pepper in a bowl and whisk together well to make a batter. When the mixture is smooth and homogenous, add the warm cauliflower. Mix to break down the cauliflower into ?the batter.
Pour the sunflower oil into a wide pan to a depth of 2?3 inch / 1.5 cm and place over high heat. When it is very hot, carefully spoon in generous portions of the cauliflower mixture, 3 tablespoons per fritter. Take care with the hot oil! Space the fritters apart with a fish slicer, making sure they are not overcrowded. Fry in small batches, controlling the oil temperature so the fritters cook but don’t burn. ?They should take 3 to 4 minutes on each side.
Remove from the pan and drain well on a few layers of paper towels. Serve with the sauce on the side.