Name: Roasted cauliflower and cumin fritters with cucumber and yogurt dip
Total time: 2100 s
Yield: 4
Ingredients: 1/2 cauliflower; 3 egg; 1 onion; 1 clove garlic; 2 tablespoon plain flour; 1 carrot; 150 gram low-fat natural yogurt; 1/2 cucumber; 1/2 lemon; 1 clove garlic; 1 handful mint; 2 teaspoon ground cumin; 1/2 teaspoon turmeric

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6. Put the cauliflower florets (1/2) on a baking tray and drizzle with olive oil. Season with salt and pepper, toss with half the cumin (2 g) and roast for 20-25 minutes, until charred and crispy.

Step 2

Combine the low-fat natural yogurt (150 g) , cucumber (1/2) , lemon zest and juice (1/2) , garlic (1 clove) and chopped mint (1 handful) for the dip, stir in ½ tsp cumin (as needed) , season with salt and set aside.

Step 3

Combine the eggs (3) , onion (1) , garlic (1 clove) , flour (15 g) , carrot (1) , turmeric (1 g) and remaining cumin (as needed) in a bowl. Stir in the cooked cauliflower – you should have a thick batter.

Step 4

Heat a generous splash of olive oil in a non-stick frying pan over a medium heat. Spoon tablespoons of the batter into the pan and fry in batches for 3-4 minutes either side, until golden. Keep the cooked fritters warm in the oven.

Step 5

Serve the fritters with the yogurt dip.

Roasted cauliflower and cumin fritters with cucumber and yogurt dip

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