The Best Ways to Cook Brassicas (Broccoli, Cauliflower, Brussels Sprouts, Kale)
Brassicas - broccoli, cauliflower, Brussels sprouts, kale - are winter classics!
They beg to take the limelight in a hearty soup, stew, casserole or curry. Soul-warming dishes to distract from the woes of winter, to fill up one's stomach with home-cooked delights… but, with spring peeking it's nose around the corner, one begins to lust after something a little lighter - still comforting, don't get me wrong! - but involving less time: an easy snack, lunch or light dinner that will please the whole family.
When I think of cauliflower, my immediate recipe used to be cauliflower cheese (and how could it not, really?!
Creamy roasted cauli drowned in a béchamel sauce, drizzled with cheese and sprinkled with nutmeg… the mouth waters just imagining it!) but now I've discovered the delight of employing cauliflower's texture and subtle flavours in… (drum roll please…) fritters!
Combining cauliflower with warm Middle-Eastern spices, fresh herbs, served with mint yogurt or tzatziki, eaten hot or cold - these fritters tick a whole bunch of boxes! The batter is easy to make and a great option to make ahead, leave in the fridge, and fry when you're ready.
Ingredients for the fritters (this will make about 16 mouthwatering morsels):
- 1 small cauliflower, cut into florets
- 1 cup flour
- 1 cup parsley, finely chopped
- 3 spring onions, finely chopped
- 2 eggs
- 1½ tsp cumin powder
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ chilli flakes (if you want a bit of heat, that is!)
- ½ tsp baking powder
- Kosher salt and black pepper to season
Ingredients for the mint yogurt:
- 1 cup Greek yogurt
- ½ tsp mint, finely chopped
- 1 clove garlic finely chopped
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- ½ tsp salt
Method:
Bring a saucepan containing salted water to a boil, then toss in cauliflower and simmer for 4 minutes, until tender. Drain into a colander, making sure to reserve 3-4 tablespoons of the cooking water. Using a potato masher, fork, or immersion blender, mash the cauli, then add in the flour, parsley, spring onions, eggs, spices, baking powder, salt and pepper, along with the reserved cooking liquid and mix well to combine.
Heat oil in a large saucepan. Once the oil is hot, gently spoon in 2 - 3 tablespoons of batter per fritter. Frying 4 - 5 fritters at a time is a safe way to avoid any overcrowding catastrophes! Fry the fritter for 2 minutes, flip, and fry the other side for 2 minutes or so - we're aiming for a lovely golden, crispy exterior and a creamy, soft inside. Once cooked, transfer each batch to a plate lined with paper towels and leave to cook slightly.
Meanwhile, whip up the mint yogurt: literally just combine the ingredients in a bowl, stir well, and leave in the fridge until ready to use!