Gluten Free Cauliflower Cakes

Dairy, vegetarian

You can use either straight cauliflower or substitute some or all of it with broccoli. Whichever you choose they are delicious.

500g (1lb) cauliflower (approx)
125ml (5fl oz) water (from cooking the cauliflower)
½ tsp chili powder or ½ tsp nutmeg
100g (4oz) Parmesan cheese
Zest & juice of a lemon
1 medium egg
150g (6oz) corn (maize) flour
pinch of Bicarb of Soda
Oil for deep-frying

Break the cauliflower into florets and cook until al dente, plunge into cold water with a touch of lemon or vinegar in it to cool it and keep it white. Reserve 125ml (5fl oz) of the cooking water and cool this. If you forget it does not matter use fresh water.

Mix together the dry ingredients. Make a well in the centre; add the egg, lemon juice and water. Mix to a batter. Drain the cauliflower and fold in.

Heat the oil in a deep pan and drop the florets in batches. Cook for about 5 minutes until golden. Drain and keep in a warm place (oven) until you have finished frying - sprinkle with a little more cheese and serve.

Gluten Free Cauliflower Cakes (latkes)