Name: Cauliflower & cheese fritters with warm pepper relish
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 5
Cuisine: British
Ingredients: 1 cauliflower - you need 350g/12oz; 100 g/ 4 oz plain flour; 4 eggs beaten; 100 g/ 4 oz feta cheese roughly crumbled into small chunks; 125g ball mozzarella torn into small pieces; zest 1 lemon plus wedges to serve; small bunch flat-leaf parsley roughly chopped; olive oil for frying; 1 onion chopped; 2 red peppers chopped; small chunk ginger finely grated; 2 garlic cloves crushed; 1 red chilli chopped (leave the seeds in); 1 tbsp olive oil; 2 tsp yellow mustard seed; 250 g/ 9 oz tomatoes roughly chopped if large, left whole if cherry; 50 g/ 2 oz soft light brown sugar; 50 ml/ 2 fl oz red wine vinegar; 2 tbsp sultana

Home
Recipes
Cauliflower & cheese fritters with warm pepper relish

Cauliflower & cheese fritters with warm pepper relish

Good Food team

Save recipe

Serves 5

Easy

Prep: 30 mins

Cook: 1 hr and 20 mins

A star rating of 4.3 out of 5.8 ratingsRate

loading...

Crispy vegetable fritters with tangy dip that everyone will love - perfect as a summer BBQ side

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Barbecued lamb with sweet mint dressing

A star rating of 4.9 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

For the fritters

1 cauliflower

- you need 350g/12oz
100 g/ 4 oz plain flour
4 eggs

beaten
100 g/ 4 oz feta cheese

roughly crumbled into small chunks
125g ball mozzarella

torn into small pieces
zest 1 lemon

plus wedges to serve
small bunch flat-leaf parsley

roughly chopped
olive oil

for frying

For the relish

1 onion

chopped
2 red peppers

chopped
small chunk ginger

finely grated
2 garlic cloves

crushed
1 red chilli

chopped (leave the seeds in)
1 tbsp olive oil
2 tsp yellow mustard seed
250 g/ 9 oz tomatoes

roughly chopped if large, left whole if cherry
50 g/ 2 oz soft light brown sugar
50 ml/ 2 fl oz red wine vinegar
2 tbsp sultana

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal590
fat40g
saturates11g
carbs41g
sugars24g
fibre4g
protein20g
salt1.01g

low

Method

step 1

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.
step 2

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.
step 3

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, lemon zest and most of the parsley, then gently stir in all of the cauliflower.
step 4

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.
step 5

To serve, warm up the relish slightly, scatter the fritters with remaining parsley and add some lemon wedges.

Recipe from Good Food magazine, August 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now