This Ottolenghi recipe is a keeper. We used the air fryer, but pan-frying shouldn't be too much more time or effort. Either way, we cooked these as an appetizer, mostly just to say we had a party, even if for just the three of us!
Whisk all the ingredients for the dip and allow to chill in the fridge, if possible. That's all for the dip!
Prepare your cauliflower by trimming off the leaves and cutting the flowers into very small pieces. Add the cauliflower to a pot of boiling salted water and simmer for 15 minutes or until soft. Drain the cauliflower, but feel free to keep the water for other cooking.
While the cauliflower is cooking, put the flour, chopped parsley, garlic, shallots, eggs, and spices in a bowl and whisk them together to create a batter. When the mixture is mostly smooth, add the warm cauliflower. The batter will be wet but able to form a loose ball.
To fry in the air fryer, oil your grates and set the temperature to 380 degrees. Place balls of dough into the fryer and pat down with a spatula -- think of latkes! Cook for 10 minutes, then flip until golden brown on both sides.
Ingredients
Directions
Whisk all the ingredients for the dip and allow to chill in the fridge, if possible. That's all for the dip!
Prepare your cauliflower by trimming off the leaves and cutting the flowers into very small pieces. Add the cauliflower to a pot of boiling salted water and simmer for 15 minutes or until soft. Drain the cauliflower, but feel free to keep the water for other cooking.
While the cauliflower is cooking, put the flour, chopped parsley, garlic, shallots, eggs, and spices in a bowl and whisk them together to create a batter. When the mixture is mostly smooth, add the warm cauliflower. The batter will be wet but able to form a loose ball.
To fry in the air fryer, oil your grates and set the temperature to 380 degrees. Place balls of dough into the fryer and pat down with a spatula -- think of latkes! Cook for 10 minutes, then flip until golden brown on both sides.