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.

  • Step 3

    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.

Nutritional Information

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