CAULIFLOWER FRITTERS WITH CARROT RAITA AND VEGGIE RICE

Cauliflower Fritters with Carrot Raita and Veggie Rice image

Cooking techniques don't have to be complicated. My approach to making yummy meals for my family is all about using and getting the most out of everyday ingredients, such as rice, carrots, yogurt and frozen vegetables. In this recipe, I will show you how to easily make four servings of a satisfying vegetarian meal that's also budget friendly.

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings (16 fritters, 4 cups rice, 1 heaping cup raita and 1/2 cup pickled onions)

Number Of Ingredients 26

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Ingredients

2 tablespoons vegetable oil
1/2 cup finely diced red onion (about 1/2 medium onion)
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 clove garlic, minced
2 cups long-grain rice (such as basmati rice), rinsed and drained
1 cup frozen vegetable medley (corn, peas, green beans and carrots)
1/2 red onion, very thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice (or the juice of 1 lemon minus 1 teaspoon reserved for the raita)
1 cup plain yogurt
1/4 cup finely grated peeled carrot (about 1/2 medium carrot)
1 1/2 teaspoons honey
Zest of 1 lemon
1 teaspoon fresh lemon juice
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
12 ounces white cauliflower florets (from about 1/2 head cauliflower)
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
1/4 cup finely grated peeled carrot (about 1/2 medium carrot)
3 tablespoons all-purpose flour
2 large eggs, whisked
3/4 cup vegetable oil

Steps:

For the veggie rice: Heat the oil in a small pot over medium-low heat until hot. Add the red onion, salt and pepper; cook, stirring often, until the onion just softens, about 3 minutes. Stir in the tomato paste and garlic and cook, stirring, until the tomato paste caramelizes and turns a deeper red color, about 3 minutes. Next, stir in the rinsed rice. Cook the rice, stirring, until the rice is no longer wet and is fully coated with the tomato paste, about 1 minute. (This step is important to ensure the rice turns an orange color in the end.) Add the vegetable medley and stir to combine. Add 2 cups water and raise the heat to medium high. Bring to a boil then reduce the heat to a simmer. Cover with a tight-fitting lid and simmer for 20 minutes. Remove the lid and serve immediately.
Meanwhile, make the pickled red onions: Toss the onions with the salt and pepper in a small bowl. Stir in the lemon juice and let sit at least 10 minutes. Season with more salt, if necessary. The onions can be stored in an airtight container in the refrigerator for up to 2 days.
For the raita: Stir together all the ingredients in a medium bowl. Refrigerate in an airtight container until ready to serve, for up to 3 days.
For the cauliflower fritters: Microwave the cauliflower on high in a microwave-safe bowl until tender enough to mash, about 6 minutes.
Season the cauliflower with the coriander, 1 teaspoon salt and a few grinds pepper. Mash with the back of a fork until the cauliflower breaks down into pea-size pieces. Add the carrot and sprinkle with the flour; stir until evenly combined. Add the egg and mix together until just combined.
Heat the oil in a 10-inch cast-iron skillet or high-sided sauté pan until you just start to see ripples in the oil. Line a baking sheet with paper towels.
Add heaping tablespoonfuls of the fritter batter into the hot oil, working in batches to avoid overcrowding the skillet; you should have about 16 fritters total. Cook until golden brown and crispy, about 3 minutes per side. Remove to the prepared baking sheet and season with salt.
Serve four fritters per plate with the rice, raita and pickled red onions.