Roasted Cauliflower Curry Fritters w/ Sriracha Mayo & Pomegranate

Happy solstice! Summer for the northern hemisphere, winter for us in the southern hemisphere. It’s the start of longer, warmer days. A celebration of making it to mid winter (although we are still waiting for winter here in Sydney).

So to celebrate the shortest day of the year, here is a fritter … sun like with it’s vibrant yellow, seeds to represent rebirth, served with baby beetroot and spinach leaves.

A few points of note, I used vadouvan curry mix, which is a french inspired curry blend but you could use any other blend that you like. I also added nutritional yeast (just slightly addicted to this at the moment) but you could just omit this or use parmesan cheese as a substitute.

Lots of spices that complement the sweetness of the roasted cauliflower, matched with the hot, creamy mayo and sweet and sour bursts of the pomegranate seeds, these fritters make a wonderful addition to a mid winter celebration.

INGREDIENTS

1 head of cauliflower

1/2 cup panko breadcrumbs

1/2 cup besan flour

2 tsp vadouvan curry (french inspired curry mix)

1 tsp ground cumin

1 tsp turmeric

1/4 cup nutritional yeast

1 tsp chilli flakes

1 tbs nigella seeds

1 garlic clove, finely minced

2 eggs

1/2 tsp salt

oil for shallow frying

To serve:

1/2 pomegranate, seeds removed

1/4 cup Japanese mayonnaise (kewpi or other)

2 tbs Sriracha hot sauce

Baby spinach leaves

1 tsp sumac

lime cheeks

Finding Feasts - Roasted Curry Cauliflower Fritters

Method

Pre heat oven to 180°C / 355°F

Finding Feasts - Roasted Curry Cauliflower Fritters

 

Break the cauliflower head down to little florets, and chop up stem. Place on a baking tray or two, drizzle with a little oil and salt and cook in the oven for 20 minutes. Remove the oven and give a little toss, place back in the oven and cook till tender.

Place the cooked cauliflower in a food processor and blitz till it’s coursley ground.

Finding Feasts - Roasted Curry Cauliflower Fritters

Place all the ingredients, including the cauliflower into a large bowl and mix well.

Heat up enough oil in a fry pan to reach 1cm up the sides.

Make 1/4 cup size balls and squash down to make a fritter.

Carefully place the fritters into the hot oil and cook both sides till golden brown. Remove and drain on paper towel.

To serve…

Mix up the Sriracha hot sauce with the mayo and sprinkle on the sumac.

Scatter over the pomegranate seeds and lettuce leaves.

Squeeze the lime and then enjoy!

Finding Feasts - Roasted Curry Cauliflower Fritters

Roasted Cauliflower Curry Fritters w/ Sriracha Mayo & Pomegranate
Author: 
Recipe type: Lunch
Cuisine: Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Roasted Cauliflower Curry Fritters w/ Sriracha Mayo & Pomegranate is a flavour explosion just waiting to be teamed up with a crispy salad.
Ingredients
  • 1 head of cauliflower
  • ½ cup panko breadcrumbs
  • ½ cup besan flour
  • 2 tsp vadouvan curry (french inspired curry mix)
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • ¼ cup nutritional yeast
  • 1 tsp chilli flakes
  • 1 tbs nigella seeds
  • 1 garlic clove, finely minced
  • 2 eggs
  • ½ tsp salt
  • oil for shallow frying
  • To serve:
  • ½ pomegranate, seeds removed
  • ¼ cup Japonese mayonaisse
  • 2 tbs sriracha hot sauce
  • Baby spinach leaves
  • lime cheeks
Instructions
  1. Pre heat oven to 180°C / 355°F
  2. Break the cauliflower head down to little florets, and chop up stem. Place on a baking tray or two, drizzle with a little oil and salt and cook in the oven for 20 minutes. Remove the oven and give a little toss, place back in the oven and cook till tender.
  3. Place the cooked cauliflower in a food processor and blitz till it’s coursley ground.
  4. Place all the ingredients, including the cauliflower into a large bowl and mix well.
  5. Heat up enough oil in a fry pan to reach 1cm up the sides.
  6. Make ¼ cup size balls and squash down to make a fritter.
  7. Carefully place the fritters into the hot oil and cook both sides till golden brown. Remove and drain on paper towel.
To serve…
  1. Mix up the Sriracha mayo and have it on the side.
  2. Scatter over the pomegranate seeds and lettuce leaves.
  3. Squeeze the lime and then enjoy!
Notes
A few points of note, I used vadouvan curry mix, which is a french inspired curry blend but you could use any other blend that you like. I also added nutritional yeast (just slightly addicted to this at the moment) but you could just omit this or use parmesan cheese as a substitute.

 

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