Best Curried Cauliflower Fritters Jamie Olivers Recipes

CURRIED CAULIFLOWER FRITTERS

Steps:

• First make your batter. Smash up the cumin and mustard seeds, chillies and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric.
• Pour in most of the beer and whisk gently. Check the consistency - you want it to be the thickness of double cream. If it's too thick, whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with sea salt and put to one side.
• Trim the bottom off the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 2cm pieces - this way it will all cook at the same rate. Place the cauliflower pieces in a bowl and dust with a little flour.
• Pour the oil into a deep saucepan - you want it to be about 10-12cm deep - and heat it to 180°C. If you don't have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
• Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready).
• Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon.
• When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen paper. Dust with sea salt and squeeze over a little lemon juice.

CURRIED CAULIFLOWER FRITTERS (JAMIE OLIVER'S RECIPE)

Steps:

• MAKE THE BATTER FIRST:.
• Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder.
• Put the flour into a mixing bowl and stir in the ground spices and the turmeric.
• Pour in most of the beer and whisk gently.
• Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer.
• Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying.
• Season with sea salt and put aside.
• NOW PREPARE THE VEGETABLE:.
• Trim the bottom of the stalk and break the cauliflower into bite-sized florets.
• Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate.
• Wash the cauliflower, drain it and pat dry with kitchen towels.
• Place the cauliflower pieces in a bowl and dust with a little flour.
• Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350º F.
• If you don't have a thermometer don't worry, just drop a piece of potato into the oil;.when it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
• Shake any excess flour off the cauliflower.
• One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so.
• Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready).
• Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters).
• Fry the pieces gently, turning them a couple of times with a slotted spoon.
• When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels.
• Dust with sea salt and squeeze over a little lemon juice.
• Enjoy!

INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI

Steps:

• This is a twist on the classic Italian dish of orecchiette with broccoli, anchovies and garlic - I've added cauliflower and made it an oven-baked dish. The flavors are amazing.
• Preheat the oven to 375 degrees F. Bring a large saucepan of salted water to the boil and drop in the chopped broccoli and cauliflower. Boil for 5 to 6 minutes, until cooked, then drain in a colander, reserving the cooking water.
• Heat a wide saucepan, pour in a couple of good glugs of olive oil and add the garlic. Fry for a few seconds, then add the thyme leaves, anchovies, anchovy oil and chiles and continue frying for a few seconds more before adding the cooked broccoli and cauliflower with around 4 tablespoons of the reserved cooking water. Stir everything together, put a lid on the pan leaving a little gap, and cook slowly for 15 to 20 minutes, stirring regularly - overcooking the vegetables not only intensies their flavor but gives you the texture that you need for this recipe. Remove the lid for the last 5 minutes to let the moisture evaporate, then use a potato masher to crush the vegetables. Take the saucepan off the heat, taste the vegetables and season carefully with salt and pepper. Spread the mixture on a baking sheet to cool. Meanwhile, get yourself another baking dish or roasting pan (the right size for fitting the cannelloni tubes snugly side by side - I test this by actually laying the tubes into the dish, then remove them and put to 1 side) and pour in the tomato sauce with a pinch of salt and a swig of red wine vinegar.
• Now, to make a really quick and easy white sauce, mix the creme fraiche with half the Parmesan, a sprinkling of salt and pepper and a little of the reserved cooking water to thin it down.
• Spoon your cooled broccoli and cauliflower mixture into a large sandwich bag and cut off the corner. Twist the top of the bag and squeeze it to pipe the filling into the cannelloni tubes. (If you prefer, use a teaspoon to push the mixture into the cannelloni or use a piping bag.) Fill the tubes up - don't be stingy! - and place them in a single layer on top of the sauce. Lay the basil leaves over the cannelloni and spoon your white sauce evenly over the top. Season with black pepper, sprinkle over the remaining Parmesan and tear over the mozzarella. Drizzle with extra-virgin olive oil and bake in the preheated oven for 30 to 40 minutes, or until golden and bubbling on top.
• Dress the arugula leaves with a squeeze of lemon juice and about 3 times as much extra- virgin olive oil. Serve the cannelloni with the arugula and some good crusty bread.
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