Name: Cauliflower and parmesan fritters with roasted tomatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
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 flour; 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

Cauliflower and parmesan fritters with roasted tomatoes

Perfect for breakfast, brunch or even lunch.

Serves 4

Prep

15M

Cook

Total

1H 15M

Instead of hash browns, try these scrumptious fritters.

Looking for more delicious fritter recipes?

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 flour

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

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.

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.

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.

Meanwhile, to make the minted yoghurt, combine all the ingredients in a small bowl.

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.

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