Cauliflower Fritters with Mint & Pea Spread

Servings: 0



Prepare the pea spread by combining the peas, mint leaves, garlic, walnuts, parmesan, lemon juice, pepper flakes and sea salt in a food processor or blender. Process until finely chopped, scraping down the sides as necessary. With the motor running, slowly drizzle in the olive oil. Process until everything is well-combined but still a little chunky. Taste and add more salt or pepper to taste. For the fritters, combine the cauliflower florets with 4 cups of water in a large pot. Bring to a boil and cook until cauliflower is tender, 3 to 4 minutes. Drain and pat the cauliflower dry. Transfer to a cutting board and finely-chop the florets. Place the chopped cauliflower in a large bowl. Add the chickpea flour and toss until evenly coated. Stir in the cheese, scallions, egg, and salt. Heat the grapeseed oil in a large skillet over medium-high heat. Once hot (you can test this by sprinkling a tiny water in the pan, it should hiss when hot enough), add about 1/4 cup of cauliflower batter to the pan. Use a spoon, spatula, or the backside of the measuring cup to flatten the fritter into a uniform shape. Add as many fritters to the pan as can fit without overcrowding. Cook until browned and crisp on the underside, 3 to 5 minutes. Flip fritters and repeat on the opposite side. Serve while warm with the pea spread. Recipe Note: This recipe will leave you with a little extra pea spread. It will keep well in the refrigerator for up to 4 days and is great with crusty bread, pasta, or even roasted potatoes.