- 1 head cauliflower cut into florets
- 2 tablespoons olive oil
- 1/2 cup dry bread crumbs
- 2 large eggs
- 2 tabelspoons all purpose flour
- 2 tablespoons Greek yogurt
- 1 garlic clove, grated
- 1 1/2 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp tumeric
- 1/4 tsp cinnamon
- handful of cilantro, chopped
- vegetable oil for frying
For the sauce:
- 1/2 cup plus 1 tablespoon Greek yogurt
- 1 shallot, minced
- 2 tsp lemon juice
- 1/4 tsp salt
Preheat oven to 400°. Place the cauliflower on a line baking sheet and drizzle with olive oil. Season the cauliflower with 1 teaspoon of salt and transfer to the oven for 20 minutes, turning once to ensure even roasting.
Make the sauce: Coat a small saucepan with olive oil and set to medium low heat. Add in the shallots and sauté until soft and transluscent (6-8 minutes). Place the cooked shallots, yogurt, lemon juice, and salt in a bowl and stir to combine. Set you in fridge to chill while you prepare the fritters.
Transfer the cauliflower to a food processor and pulse until the mixture is coarsely ground.
Place the cauliflower in a large bowl and add bread crumbs, eggs, flour, yogurt, spices, and 1/4 tsp salt. Mix thoroughly until combined. Cover the bowl with plastic wrap and transfer to the refrigerator to chill for 3 hours.
Scoop 2 tablespoons of the cauliflower mixture into the palm of your hand. Form into a patty 3 inches in diameter and 3/4 inch thick. Continue to make patties with the remaining mixture.
Place a skillet over medium high heat, and pour in vegetable oil until it reaches 1/2 inch up the sides. Once the oil is hot, carefully add the fritters, being sure not to overcrowd the pan. Cook for 2-3 minutes until golden brown. Gently flip and cook on the opposite side for a minute or two. Transfer to paper towels to drain and then plac then in a preheated 200° oven to keep warm. Repeat the process to cook the remaining fritters.