Adapted from Smitten Kitchen
INGREDIENTS
For fritters:
1 small head cauliflower, cut into generous 1 to 2 inch chunks
1 egg
1 garlic clove, minced
1 teaspoon of fresh lemon zest
1/2 cup soft goat cheese
1/2 cup all-purpose flour
1/4 teaspoon Aleppo pepper flakes
3/4 teaspoon table salt or more to taste
1/2 teaspoon baking powder
Olive oil for frying
For topping:
3/4 cup yogurt
1/2 teaspoon ground cumin
Salt and pepper to taste
Handful pomegranate arils
DIRECTIONS
Bring
pot of salted water to a simmer and add cauliflower, cooking uncovered
until tender, about 5 to 6 minutes. Using a slotted spoon, transfer to a
bowl of ice water to stop cooking. Drain well. Spread on towels to dry.
In a large bowl, whisk together egg, garlic and lemon zest. Add cauliflower florets and mash with a potato masher until they’re crushed into an average of pea-sized pieces. Add cheese and stir to combine. In a small dish, whisk flour, salt, pepper and baking powder until evenly combined. Sprinkle over cauliflower batter and stir just until combined.
Heat oven to 200 degrees and place a tray inside. On the stove, heat a large, heavy skillet over moderate heat. Once hot, add 2 to 3 tablespoons of oil. When oil is hot, scoop a two tablespoon-size mound of the batter and drop it into the pan, flattening it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each fritter. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.
Transfer to the tray in the 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.
In a large bowl, whisk together egg, garlic and lemon zest. Add cauliflower florets and mash with a potato masher until they’re crushed into an average of pea-sized pieces. Add cheese and stir to combine. In a small dish, whisk flour, salt, pepper and baking powder until evenly combined. Sprinkle over cauliflower batter and stir just until combined.
Heat oven to 200 degrees and place a tray inside. On the stove, heat a large, heavy skillet over moderate heat. Once hot, add 2 to 3 tablespoons of oil. When oil is hot, scoop a two tablespoon-size mound of the batter and drop it into the pan, flattening it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each fritter. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.
Transfer to the tray in the 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.
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