Boil a small Cauliflower (or half a larger one) for 10-15 mins or until soft to the point of a knife. When cooked – drain and break into pieces – the cauliflower needs to be soft enough that you can squash it up a bit!
Mix up the Flour and Eggs
Add the chopped Onions, Cumin, Cinnamon, Turmeric, crushed Garlic and choped Parsley – mix everything together very carefully
Add the chopped Cauliflower
The batter mixture should be easy to dollop – so heat a pan with some oil, and spoon fritter sized spoonfuls into the pan when it is really hot. Turn the heat down to medium and cook for 3 or 4 minutes on each side – or until golden and cooked
I cook these in advance and put them on a baking tray ready to re-heat at 180˚c for 10 minutes just before serving – with a light dip or some chilli sauce
[From Ottolenghi's The Cookbook]