I am rather fond of all brassicas but Cauliflower would probably be the favourite of the family. I suppose one of the reasons might be caulflowers great relationship with cheese.
The dish I've made takes advantage of this relationship and it's a dish my mother would make on special occasions. I'm not going to say Eurovision is a special occasion but it is fun to get together and pass judgement on the various acts - we may not enjoy the whole telecast but I can guarantee we'll be enjoying these fritters.
500 grams cauliflower, cut into florets
1 shallot, finely sliced
80 grams self-raising flour
20 grams grated Parmigiano-Reggiano
fresh parsley, finely chopped
salt and freshly ground white pepper
70 grams mozzarella, cut into tiny cubes
Sauté the finely sliced shallot over a low heat until softened and just starting to colour. Set aside to cool completely.
Boil/Steam the cauliflower florets until tender - drain and set aside to cool completely. When cold, roughly break the florets into smaller pieces with your fingers. Add in the sautéed shallots and parsley - stir to toss through.
In a large bowl, place the flour and Parmigiano-Reggiano and whisk in the two eggs until a smooth batter forms. Tip in the cauliflower along with the cubed mozzarella - season with salt and pepper and stir until the ingredients are evenly distributed through the batter.
Shallow-fry heaped-tablespoons of the batter - use a small ice-cream scoop if you want to get even sizes. It's important that you don't cook them over too high a heat as you want to cook out the raw flour taste and not burn the mozzarella. Once one-side is golden, flip it over and brown that side.
Place them on paper towels to remove any excess oil once cooked.
They are best served as you make them but they are also quite tasty cold.