Being back at work full time, I have found that many things have been neglected. Last summer I had a big birthday and got a new iPhone, I have only just now downloaded its photos on to my computer. I am painfully aware of the need for more spare time in my life. Blogging has probably been the one thing most neglected. It took me a few minutes to remember where this wonderful, yummy, and fun recipe came from.
The recipe is from the beloved Smitten Kitchen and can be found HERE. The soup shown with it was an awesome chunky roast tomato soup. I will post that recipe next (if I can find it again).
"Cauliflower-Feta Fritters with Smoky Yogurt, Pomegranate
Makes 18 2-inch fritters
I prefer fritters with a lot of vegetable and just the faintest
amount of batter, loosely tethering the vegetable chunks to each other.
It will seem weird as you put the piles of batter in the pan — “these
are going to fall apart!” — but gently nudge any loose pieces back on
the pile and I promise, once they’re cooked, they will stay together and
their flavor will be crisp and clear, uncluttered by an eggy, soft
1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks
1 large egg
1 garlic clove, minced
Few gratings of fresh lemon zest
3 ounces crumbled feta (about 1/2 cup)
1/2 cup all-purpose flour
1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter
3/4 teaspoon table salt or more to taste
1/2 teaspoon baking powder
Olive oil for frying
3/4 cup yogurt
1/2 teaspoon ground cumin
Salt and pepper to taste
Handful pomegranate arils
Cook cauliflower in simmering salted water, uncovered, until tender,
about 5 to 6 minutes, until firm but tender. Using a slotted spoon,
transfer to a bowl of ice water to stop cooking. Drain well. Spread on
towels to dry as much as possible.
In the bottom of a large bowl, whisk together egg, garlic and lemon
zest. Add cauliflower florets and mash with a potato masher until
they’re crushed into an average of pea-sized pieces (i.e. some will be
bigger, some smaller, but most will be little nubs).
Sprinkle in feta
and stir to combine egg mixture, cauliflower and feta. In a small dish,
whisk flour, salt, pepper and baking powder until evenly combined.
Sprinkle over cauliflower batter and stir just until combined.
Heat oven to 200 degrees and place a tray inside. On the stove, heat a
large, heavy skillet over moderate heat. Once hot, add a good slick of
oil, about 2 to 3 tablespoons. Once the oil is hot (you can test it by
flicking a droplet of water into it; it should hiss and sputter), scoop a
two tablespoon-size mound of the batter and drop it into the pan, then
flatten it slightly with your spoon or spatula. Repeat with additional
batter, leaving a couple inches between each. Once brown underneath,
about 2 to 3 minutes, flip each fritter and cook on the other side until
equally golden, about another 1 to 2 minutes.
Transfer briefly to paper towels to drain, then the tray in the oven
to keep them warm until needed. Once all fritters are cooked, mix yogurt
with cumin, salt and pepper.
Spread fritters on serving platter. Dollop
each with cumin yogurt and sprinkle with pomegranate arils.
Do ahead: Fritters both freeze and reheat well. To warm and
recrisp them, lay them on a tray and toast them at 400 degrees in the
oven until crisp again."