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Harriet Harcourt

Roasted Cauliflower Fritters with Truffle Mayonnaise

Take these roasted cauliflower fritters to another level with the addition of a Manjimup truffle-infused mayonnaise!
Serve them in little bites with drinks or make them larger and serve with a rocket salad for lunch or a light dinner.
Recipe originally developed for the Southern Forests Food Council Inc.

INGREDIENTS

FOR THE FRITTERS
1 medium cauliflower, trimmed and cut into small florets
2 cloves garlic, unpeeled
Olive oil for roasting
75g self-raising flour
4 eggs
4 spring onions, finely sliced
50g shredded parmesan
Sea salt & freshly ground black pepper
Oil for frying (we used rice bran oil)

FOR THE TRUFFLE MAYONNAISE
1 cup good quality mayonnaise
2-4g Manjimup truffle
Sea salt & freshly ground black pepper

DIRECTIONS

FOR THE MAYONNAISE:
Finely grate 2-4g of truffle into the mayonnaise and stir well to combine. Season lightly with sea salt and black pepper.

Cover and set mayonnaise aside in the refrigerator for at least a day to develop flavour.

TO ROAST THE CAULIFLOWER:
Preheat oven to 190°C.

Place cauliflower florets in a roasting dish along with the garlic cloves. Drizzle with olive oil and season well with sea salt & freshly ground black pepper.

Roast for about 45 minutes, stirring occasionally until the cauliflower is cooked and nicely browned around the edges. Set aside to cool for about ten minutes.

FOR THE FRITTERS:
Squeeze the roasted garlic out of its papery husk and place in the bowl of a food processor along with the roasted cauliflower. Pulse until roughly chopped – don’t pulverise completely.

Place the chopped cauliflower and garlic into a medium bowl. Add the self-raising flour, eggs, sliced spring onions, and grated parmesan. Season well then stir to combine.

Heat enough oil to cover the base in a medium-large frying pan over moderate heat.  Drop medium spoonfuls of the fritter batter into the pan and fry gently until golden – about 3 minutes.

Turn fritters and fry on the other side until golden and cooked through. Remove from pan, drain on crumpled paper towel, and keep warm.

Repeat with remaining fritter mixture, adding more oil if needed.

TO SERVE:
Serve fritters with a green salad and truffle mayonnaise 

NOTES:

  • Fritters can be made up to two days ahead and kept refrigerated. To reheat, place them in a single layer on a baking paper-lined oven tray and heat in a moderate oven for approx. ten minutes.
  • Fritters can be frozen for up to three weeks; layer them between baking paper or clingfilm for easier separation later.
  • If using frozen truffle, grate it into the mayonnaise while frozen
  • The amount of truffle given is a guide only – 2 grams is sufficient to give the mayonnaise a good flavour; 4 grams (or more) is for if you are feeling really decadent.