2 cups cauliflower, cut into small pieces
1 tbls olive or rice bran oil
1 small onion, diced
1 clove garlic, crushed
1 tbls ginger, grated
1 tbls coriander stems, finely chopped
2 tsp each of ground cumin, turmeric and garam masala
½ cup each of rice flour and maize flour or besan (chick pea) flour
½ tbls sea salt (or to taste)
1 zucchini, grated and squeezed dry
1 cup coriander leaves (extra for garnish)
500ml rice bran oil
1 lime, quartered
½ cup yoghurt
1 tsp olive oil (optional)
Zest and juice from one lemon
1 tsp cumin powder
1 tbls coriander leaves, roughly chopped
Sea salt to taste or 1 tsp umeboshi vinegar
Put your cauliflower in a large pot with ½ cup water. Simmer until it becomes very soft. Drain in a colander and using a spoon push any excess water out of the cauliflower. Continue to let it drain until you’re ready to use it.
In a heavy based pan sauté your onions and coriander stems in the oil over a medium heat until translucent. Now add the ginger and garlic and stir for a few seconds. Now add the spices and cook until they become fragrant and start to stick. Remove from the heat and set aside.
In a separate bowl place the flours, salt, zucchini and cauliflower and stir to combine. Now add the onion and spice mix and stir again. Finish off by adding the eggs and coriander leaves. Give the mixture and good mix and leave in the fridge for 30 minutes or so. (Not essential.)
Heat a large, heavy based pan with the rice bran oil. Using two dessert spoons, drop 1 tbls of mixture into the hot oil. Let them turn golden brown then flip. Drain on a kitchen towel.
Serve with the yoghurt dressing on the side and garnish with more coriander leaves and lime.
Place all the ingredients in a bowl and stir. Taste for seasoning.