Perfect match: cauliflower fritters with chardonnay

AT A GLANCE

  • Serves 35 people

  • 500 gm cauliflower (about ½ large cauliflower), coarsely chopped
  • 60 ml (¼ cup) olive oil
  • 2 tbsp rosemary leaves, coarsely chopped
  • 200 ml milk
  • 60 gm butter, coarsely chopped
  • 100 gm plain flour, plus extra for dusting
  • 2 eggs, lightly beaten
  • 100 gm aged Cheddar, coarsely grated
  • 1 tbsp Dijon mustard
  • Finely grated rind of 1 lemon
  • 2 tbsp sea salt flakes
  • For deep-frying: vegetable oil
01   Prehat oven to 180C. Drizzle cauliflower with olive oil, sprinkle with half the rosemary, season to taste and roast, shaking occasionally, until golden and very tender (40-45 minutes). Set aside to cool, then process in a food processor until smooth.
02   Meanwhile, bring milk and butter to the boil in a saucepan over medium heat, whisk in flour, then beat until mixture is smooth and comes away from the edges of the pan (2-3 minutes). Cool slightly, add eggs one at a time, beating after each addition to combine, then set aside to cool completely. Fold in cheese, mustard and cauliflower purée and season to taste.
03   Combine lemon rind, sea salt flakes and remaining rosemary in a bowl and set aside.
04   Heat oil in a frying pan or deep-fryer to 170C. Roll tablespoons of cauliflower mixture into balls, dust in flour and fry in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful as hot oil will spit). Drain on absorbent paper, scatter with rosemary salt and serve hot.
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