Cauliflower, Cheddar, and Mustard Fritters

The veggie of the month is…. [drumroll please, and pretend you didn’t already see the post title]..

…Cauliflower!

Giving it a shot. First thing I found that looked good was this recipe for cauliflower/aged cheddar/mustard fritters. Now, I did forget the mustard, which I only realized post-frying. Too bad (though it would have been extra delicious). These were good anyway.

Just chop up some cauliflower, put some oil, salt, and pepper on it and roast at 325 degrees for 40 minutes or so. Once it cools, you blend it into a puree.

Next step: boil milk and butter, whisk in flour until thick, add eggs one at a time. Fold together this mixture, the cauliflower puree, grated cheddar, and dijon mustard.

Form about 1″ balls of this mixture, roll it in flour and fry in hot vegetable oil.

If you aren’t using a deep fryer (I didn’t), make sure to turn them so all sides are browned.

This recipe made more than 6 fritters.

Garnish with a little lemon zest, sea salt (If You’re Me, regular salt), and rosemary (IYM thyme) and voila. Fritters.

Ingredients:

1/2 large cauliflower, coarsely chopped
1/4 cup olive oil
2 tbsp rosemary leaves, coarsely chopped
3/4 cup milk
4 tbsp butter, coarsely chopped
3/4 cup flour
2 eggs, slightly beaten
3/4 cup aged cheddar, grated
1 tbsp Dijon mustard
rind of 1 lemon, finely grated
2 tbsp sea salt flakes
vegetable oil for frying

Directions:

Preheat oven to 350 degrees. Coat cauliflower with olive oil, sprinkle with half the rosemary, season to taste and roast, shaking occasionally, until golden and very tender (40-45 minutes). Set aside to cool, then process in a food processor until smooth.

Meanwhile, bring milk and butter to a boil in a saucepan over medium heat. Whisk in flour, then beat until mixture is smooth and comes away from the edges of the pan (mine was verrrrry thick. I was worried, but it ended up being fine). Cool slightly, add eggs one at a time, beating after each addition to combine, then set aside to cool. Fold in cheese, mustard, and cauliflower puree and season to taste.

Combine lemon rind, sea salt flakes and remaining rosemary in a bowl and set aside. Heat oil in a frying pan. Roll tablespoons of cauliflower mixture into balls, dust in flour and fry in batches, turning occasionall, until golden and cooked through (3-4 minutes). Drain on paper towel, sprinkle with rosemary salt and serve hot.

This is basically Gourmet Traveller’s recipe.

Happy cooking eating!