Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.