For the relish, soften the onion, peppers,
ginger, garlic and chilli in the oil in a large
saucepan. Once softened, add the mustard
seeds, tomatoes, sugar and vinegar. Cover
and simmer for 30 mins, then uncover and
simmer for 10 mins more until soft and
sticky rather than too saucy. Turn off the
heat and stir in the sultanas. This relish will
keep in the fridge for up to 3 days, or freeze
for up to a month.
Boil a large saucepan of water. Quarter
the cauliflower and cut away most of the
central large stalk. Weigh 350g cauliflower
for the recipe and put the rest in the fridge
to use another time. Very roughly chop the
cauliflower – you should end up with a mix
of small florets and some finer bits. Once
the water is boiling, add all the cauliflower,
cover and cook for 3 mins exactly.
Immediately drain, then tip everything
back into the saucepan and put back
over a low heat, to dry out for a few mins.
Put the flour into a large bowl with plenty
of seasoning and gradually whisk in the eggs
to make a smooth batter. Stir in the cheeses,
lemonzest and most of the parsley, then
gently stir in all of the cauliflower.
Pop your oven on low so you can keep
the fritters warm while you cook in batches.
Place an old sturdy oven tray (anything
flimsy might buckle) or a sturdy frying pan
or griddle straight onto the barbecue. Wipe
with some olive oil, then spoon on some
mixture to make roughly 10-12cm round
fritters. Fry for 3-5 mins until golden
underneath and the batter just looks set on
the top, then use a fish slice to flip the
fritters over and press down with the back
of the slice to squash any big cauliflower
bits and flatten the bottoms a bit. Cook
again for 3-5 mins until golden, then transfer
to a parchment-lined tray and keep warm in
the oven while you cook the rest.
To serve, warm up the relish slightly,
scatter the fritters with remaining parsley
and add some lemon wedges.