Cauliflower fritters with spicy peperonata
A delicious vegetarian Italian dinner with a homemade version of the classic Sicilian spicy tomato sauce, peperonata, and light cauliflower fritters
- 2 red pepperssliced
- 1 red onionsliced
- olive oil
- 1 clove garliccrushed
- 1 red chilliseeded and diced
- 200g tin chopped tomatoes
- 1 tbsp red wine vinegar
- 1 small cauliflowercut into florets
- 1 eggbeaten
- 80g self-raising flour
- 100ml semi-skimmed milk
- a small bunch flat-leaf parsleychopped
- to serve (optional) green salad
Nutrition: per serving
- kcal330
- fat12.8g
- saturates2.4g
- carbs37.1g
- fibre8.4g
- protein12.5g
- salt0.8g
Method
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.
