Ingredients
6 vine-ripened tomatoes, halved
freshly ground black pepper
2 cups baby spinach leaves to serve
For the fritters
375g cauliflower cut into florets
2 cloves of garlic, crushed
1/4 cup of plain flower
1/3 cup of grated parmesan
60g egg, whisked
freshly ground black pepper
1 Tbsp olive oil
Lemon wedges to serve
Minted yoghurt
130g Greek-style natural yoghurt
2 Tbsp finely shredded mint
1 tsp finely grated lemon zest
Method
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Preheat oven to 150 degrees Celsius fan-forced. Line a baking tray with baking paper. Put tomatoes on the tray, sprinkle with pepper. Roast for 1 hour or until tomatoes halve in size and start to shrink around edges, set aside.
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Meanwhile, put the cauliflower and garlic in a steamer basket over a saucepan of simmering water. Cover and steam for 12-15 minutes or until the cauliflower is very tender. Transfer to a medium bowl. use a fork to break up until roughly mashed. Set aside to cool for 10 minutes.
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Add the flour, parmesan and egg to the cauliflower. Season with pepper. Mix until well combined. Heat half the oil in a large non-stick frying pan and press out slightly. Add another 3 lots of 2 Tbsp to the pan (making 4 fritters in total). Cook for 2-3 minutes each side until light golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining oil and fritter mixture, making 8 fritters in total.
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Meanwhile, to make the minted yoghurt, combine all the ingredients in a small bowl.
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Divide the spinach and roasted tomatoes between serving plates. Serve with fritters, yoghurt and lemon wedges.
Health tip: With more than 2 serves of vegetables in this dish, you are well on your way to achieving your 5 a day!
Looking for something a little sweeter for breakfast? Try these apple fritters with cinnamon sugar.
