Cauliflower fritters in red sauce

Ingredients

• 1 head Cauliflower (cut into small florets, fresh or frozen)
• 2 pcs Eggs (beaten)
• 150 g All‑purpose flour (for the coating)
• 50 g Grated Parmesan (finely grated)
• 30 g Fresh parsley (chopped, keep a little for garnish)
• 3 cloves Garlic (crushed)
• 1 pcs Onion (finely chopped)
• 3 tbsp Olive oil (to sauté the aromatics)
• 400 g Lamb meat (shoulder or neck) (cut into cubes)
• 200 g Dried chickpeas (soaked the night before and drained)
• 400 g Canned crushed tomatoes (or fresh peeled and blended tomatoes)
• 500 ml Water (to dilute the spices and sauce)
• 2 pcs Lemons (zest and juice, half a lemon for the sauce, half a lemon for the salad)
• 150 ml Fresh orange juice (hand‑pressed, more flavorful than bottled juice)
• 1 tsp Orange blossom water (orange blossom water)
• 2 tbsp Brown sugar (or muscovado)
• 1 tsp Vanilla sugar (or 1/2 tsp vanilla extract)
• 1 tsp Ground cinnamon (for the carrot salad)
• 200 g Carrots (finely grated)
• to taste Salt
• to taste Ground black pepper
• 1 tsp Sweet paprika (in the coating)
• 1 l Frying oil (peanut or sunflower) (for frying at 180 °C)

Instructions

1. Prepare the aromatics

   Finely chop the parsley (reserve a small handful), garlic and onion. Zest one lemon and squeeze the juice of half a lemon. Keep the zest and juice separate.

   Time: PT5M

2. Sauté the aromatics

   In the tajine, pour 3 tbsp olive oil and heat over medium heat. Add the garlic, onion and half the parsley. Sweat for 5 minutes without browning.

   Time: PT5M

   Temperature: medium

3. Brown the meat

   Add the lamb cubes to the tajine, season with salt and pepper and brown for 10 minutes, stirring regularly.

   Time: PT10M

   Temperature: medium

4. Cook the cauliflower in lemon water

   In a saucepan, bring 1 L water to a boil with the juice of half a lemon and a pinch of salt. Add the cauliflower florets and cook for 20 minutes until tender. Drain and set aside.

   Time: PT20M

   Temperature: boiling

5. Prepare the spicy tomato sauce

   In a bowl, mix 5 cm water with the spices (paprika, cumin, coriander) then add the crushed tomatoes, the remaining parsley, lemon zest, orange juice, orange‑blossom water, brown sugar, vanilla sugar and cinnamon. Pour everything into the tajine.

   Time: PT5M

6. Add chickpeas and cauliflower

   Stir in the soaked and drained chickpeas and the pre‑cooked cauliflower. Mix gently.

   Time: PT3M

7. Simmer the tajine

   Cover the tajine and let cook over medium heat for 50 minutes, stirring halfway through. If the sauce becomes too thick, add a little water.

   Time: PT50M

   Temperature: medium

8. Prepare the carrot salad

   Grate the carrots, add the remaining orange juice, the squeezed half‑lemon, 1 tsp brown sugar, 1 tsp cinnamon and a pinch of salt. Mix and let rest in the fridge.

   Time: PT10M

9. Coat the cauliflower for the fritters

   In a bowl, mix the flour, paprika, salt and pepper. In another bowl, beat the eggs. In a third bowl, combine the grated Parmesan and the remaining parsley. Dredge each cauliflower floret first in the flour, then in the egg, finally in the Parmesan‑parsley mixture. Repeat the process a second time for a thick coating.

   Time: PT15M

10. Fry the fritters

    Heat the frying oil to 180 °C in a 20‑12 cm pan. Drop the coated florets, cook for 10 minutes turning halfway through until golden and crispy on both sides.

    Time: PT10M

    Temperature: 180°C

11. Finish the dish

    Place the fried fritters on paper towels, then arrange them on the still‑hot tajine. Sprinkle the remaining chopped parsley. Cover and let rest 15 minutes so the flavors meld.

    Time: PT15M

    Temperature: medium

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

10 g