I am always looking for a new canape for my cookery events and this one has been very popular. Quick to make it and can be prepared in advance, then reheated in the oven. My spice combination is my personal preference but do feel free to experiment with different spices to accommodate your tastes.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients:
200g plain flour
50g corn flour
1 tablespoon baking powder
2 teaspoons harissa spice/ paprika
2-3 eggs
Sunflower oil – for frying
1 large cauliflower – cut into florets
Dressing
150g coconut soya yoghurt
2 tablespoons lemon juice
1 tablespoon tahini paste
2 tablespoons fresh parsley
4 tablespoons pomegranate seeds – for sprinkling
Method
Put half the plain flour in a bowl and season well with salt and pepper.
Put the rest of the flour in another bowl, add the cornflour, baking powder and spices.
Whisk the eggs into a third bowl.
Heat oil in a deep frying pan – 8cm deep or deep fat fryer to 180C/
Working in batches, coat the cauliflower into the plain flour, egg, shaking off any excess, dip into the cornflour mixture to coat evenly.
Using a slotted spoon or basket lower the cauli croquettes into the hot oil. Fry for 2-4 minutes or until the outside looks crispy.
Transfer to a tray and keep warm in the oven.
Place 75g yoghurt onto a serving plate and top with warm cauli croquettes. Mix the remaining yoghurt, lemon juice, tahini paste, chopped herbs and seasoning and then drizzle over the cauliflower.
Top with a drizzle of pomegranate seeds and chopped herbs.
