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Cauliflower fritters in red sauce
Crispy cauliflower fritters, breaded with parmesan and spices, served in a simmering tajine of lamb meat, chickpeas and spicy tomato sauce, accompanied by an orange and orange‑blossom carrot salad. A complete, comforting and festive dish, ideal for Ramadan or a weekend meal.
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Cost Breakdown
Critical Success Points
- • Sauté the aromatics without burning them
- • Brown the meat to retain its juices
- • Simmer the tajine long enough (≈50 min) to tenderize the meat and chickpeas
- • Coat the cauliflower twice to obtain a thick crust
- • Fry at 180 °C to prevent the fritters from absorbing too much oil
Safety Warnings
- • Be very careful with hot oil (180 °C) – wear kitchen gloves or use a long handle to avoid splatters
- • Do not leave frying unattended
- • Handle knives carefully when chopping aromatics
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