• 350g cauliflower, stalks removed
  • 100g plain flour
  • 4 eggs, beaten
  • 200g manchego, half finely grated, half diced into 1cm cubes
  • 3 spring onions, finely sliced
  • roughly chopped to make 4 tbsp parsley
  • 2 zested lemons, then cut into wedges to serve
  • oil


  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 50g whole blanched almonds, finely chopped
  • 1 red chilli, seeded and finely chopped
  • 250g tomatoes, diced
  • 50g light or soft brown sugar
  • 50g red wine vinegar
  • 3 whole roasted peppers, from a jar


  • STEP 1

    For the relish, heat the oil in a medium frying pan, then add the garlic and almonds and gently fry until they start to turn golden. Stir in the chilli for a minute, followed by the tomatoes, sugar and vinegar. Simmer for 15 minutes until the tomatoes are softened and sticky. Wipe the peppers of any seeds, dice, then stir into the tomatoes with some seasoning and leave at room temperature.

  • STEP 2

    Boil a big saucepan of water. Chop the cauliflower so you end up with a mix of very small florets and some finer stuff. Add to the water, and boil for 3 minutes then drain immediately. Tip back into the pan over a low heat and dry out for a few minutes.

  • STEP 3

    Put the flour and a good amount of salt in a mixing bowl. Gradually mix in the eggs to make a smooth batter. Stir in the grated and diced cheese, spring onions, parsley and lemon zest, then very gently fold through the cooked cauliflower.

  • STEP 4

    Put the oven on low so you can keep the fritters warm as you fry in batches. Heat a drizzle of oil in a non-stick frying pan, then add spoonfuls of the mixture to make roughly 5cm round fritters. Fry for 3-5 minutes until golden underneath and the batter looks just set on the top, then flip over and press down with a fish slice to squash any big cauliflower bits. Cook for another 3-5 minutes until golden, then keep warm on an oven tray while you fry the rest. Scatter with a little more salt, and serve with lemon wedges and the relish.


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