Cauliflower Fritters Recipe with Peperonata

Cauliflower fritters with spicy peperonata

  • serves 3
  • Easy

A delicious vegetarian Italian dinner with a homemade version of the classic Sicilian spicy tomato sauce, peperonata, and light cauliflower fritters



  • red peppers 2, sliced
  • red onion 1, sliced
  • olive oil
  • garlic 1 clove, crushed
  • red chilli 1, seeded and diced
  • chopped tomatoes 200g tin
  • red wine vinegar 1 tbsp
  • cauliflower 1 small, cut into florets
  • egg 1, beaten
  • self-raising flour 80g
  • semi-skimmed milk 100ml
  • flat-leaf parsley a small bunch, chopped
  • green salad to serve (optional)


  • Step 1

    For the peperonata, gently fry the peppers and onion in 1 tsp olive oil for 20 minutes until soft. Add the garlic and chilli and cook for another 5 minutes. Add the tomatoes and simmer for 10 minutes. Stir in the wine vinegar and season. Leave to cool slightly while you make the fritters.

  • Step 2

    Blanch the cauliflower for 4 minutes, drain and pat dry with kitchen paper, then roughly chop. Whisk the egg into the flour and add the milk to make a smooth batter. Season well and stir in the cauliflower. Heat 2 tbsp oil in a large frying pan and drop in spoonfuls of batter (it should make about 9 small fritters). Fry for 3 minutes until you see bubbles forming, then flip and cook for another 3 minutes until golden. Drain on kitchen paper. Stir the parsley through the peperonata and serve with fritters and salad if you like.

Try more of our cauliflower recipes here...

Buffalo cauliflower tacos

Nutritional Information

  • Kcals 330
  • Fat 12.8g
  • Saturates 2.4g
  • Carbs 37.1g
  • Fibre 8.4g
  • Protein 12.5g
  • Salt 0.8g