Cauliflower Beignets
Recipe By: Cat
1 small head cauliflower ( 1 3/4 lb), cut into florets
1 teaspoon coriander seeds
2 large eggs
2 tablespoon all purpose flour
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon shopped fresh mint
1 tablespoon chopped fresh chives
1 teaspoon salt
1/8 teaspoon black pepper
Pinchof freshly grated nutmeg
1to2 tablespoon olive oil
1/4cupsour cream
Garnish: copped fresh chives
Cook cauliflower with coriander seeds in a 4 to 5 quart pot of simmering
salted water, uncovered, until tender, 9 to 11 minutes. Drain cauliflower
well in a colander, and then discard and seeds clinging to cauliflower
and pay cauliflower dry. Lightly mash half of florets in a bowl with a
fork and gently stir in remaining florets. Whisk together eggs, flour,
parsley, mint, chives, salt, pepper and nutmeg in a large bowl until
combined, then stir in all of cauliflower. Heat 1/2 tablespoon oil in a
10 inch heavy nonstick skillet over moderately high heat until hot by
not smoking. Working in batches of 6, drop rounded teaspoons of
cauliflower mixture into skillet, patting each lightly with back of
spoon to flatten into a 1 1/2 to 2 inch round. Fry turning over once,
until golden and cooked through, about 2 minutes per batch, and transfer
to papertowels to drain. Add more oil to skillet between batches ad
needed. Top each fritter with a small piece of Gravlax or smoked salmon
and 1/4 teaspoon sour cream. Serve warm.
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