Caulifritters (One Bite Wonders- Year Three: Volume 9; January, 2013)

Prep time: 20 min
Cook time: 20- 30 min
Ready in: 40- 50 min
Serves: 6- 9

Ingredients:
FRITTERS:

1 small head cauliflower- cut into generous 1- 2" chunks
1 large egg
1 garlic clove- minced
Few gratings of fresh lemon zest
1/2 c. feta- crumbled
1/2 c. flour
1/8 tsp. crushed red pepper flakes
3/4 tsp. table salt (or more, to taste)
1/2 tsp. baking powder
Olive oil (for frying)

GARNISH:
3/4 c. yogurt
1/2 tsp. ground cumin
Salt (to taste)

Pepper (to taste)
Handful pomegranate arils

Directions:

- Cook cauliflower in simmering, salted water, uncovered, until tender, until firm but tender, about 5- 6 min

- Using a slotted spoon, transfer to a bowl of ice water to stop cooking

- Drain well

- Spread on towels to dry as much as possible

- In bottom of a large bowl, whisk together egg, garlic, and lemon zest

- Add cauliflower florets and mash with a potato masher until crushed into an average of pea-sized pieces

- Sprinkle in feta and stir to combine egg mixture, cauliflower, and feta

- In a small dish, whisk flour, salt, pepper, and baking powder until evenly combined

- Sprinkle over cauliflower batter and stir just until combined

- Preheat oven to 200 and place a tray inside while preheating

- On stove, heat a large, heavy skillet over moderate heat

- Once hot, add a good slick of oil, about 2- 3 T.

- Once oil is hot, scoop about 2 T. batter and drop it into the pan

- Flatten batter slightly with spoon or spatula

- Repeat with additional batter, leaving about 2" between each

- Once brown underneath, about 2- 3 min, flip each fritter and cook on the other side until equally golden, about another 1- 2 min
- Transfer briefly to paper towels to drain, then to tray in oven to keep them warm until needed

- Once all fritters are cooked, mix yogurt with cumin, salt, and pepper

- Spread fritters on serving platter

- Dollop each with cumin yogurt and sprinkle with pomegranate arils


*Jen found recipe here