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Cauliflower Chickpea Fritters

Serves 4-6


    Simple techniques elevate broccoli and cauliflower in this delicious side dish. Smooth white cauliflower purée and chickpea flour make gluten-and dairy-free yet memorably crisp fritters. Briefly cooked broccoli is smoothly puréed into a bright green sauce with lots of mellowed garlic.



    Cauliflower Chickpea Fritters


      Broccoli Garlic Sauce
      • 4 Tbsp butter (or 2 Tbsp vegetable oil)
      • 1 large yellow onion, finely diced
      • Cloves from 1 head of garlic, thinly sliced
      • 1 cup water
      • 1 tsp sea salt
      • 1 bunch of broccoli, cut into florets, tender stems finely diced
      Cauliflower Chickpea Fritters
      • 1 head of cauliflower, broken into small florets, tender inner stem chopped
      • 1 1/2 cups water
      • 2 cups chickpea flour
      • 2 Tbsp curry powder
      • 1 Tbsp cumin seeds
      • 1 Tbsp fennel seeds
      • 1 Tbsp red chili flakes
      • 1 tsp sea salt
      • 1/2 tsp baking soda
      • 4 cups vegetable oil, for frying
      • A handful of broccoli flowers from a past-harvest plant, for garnish


      Per serving:

      • calories803
      • protein10 g
      • fat74 g
      • carbs29 g
        • sugar5 g
        • fiber6 g
      • sodium247 mg



      Make the Broccoli Garlic Sauce.

      In medium saucepan, cook butter and onion over medium heat, stirring frequently, until onion is fragrant and softened but not browned, 3 to 4 minutes. Stir in garlic, reduce heat, and continue cooking, stirring frequently, just until garlic is fragrant and softened but not browned, 2 or 3 minutes more. Add water and salt and increase heat to boil. Add broccoli, reduce heat to simmer, cover, and cook until bright green and tender, 7 to 8 minutes.


      Transfer to high-speed blender and carefully purée until smooth. (Hot liquids are dangerous—they can violently erupt. For safety, drape kitchen towel over blender, start slowly, then gradually increase speed.) Use immediately or transfer to resealable container and refrigerate for up to 3 days. Gently reheat before serving.


      Make the Fritter Batter.

      In medium saucepan, combine cauliflower stems, 1 cup florets, and water. Bring to simmer over medium heat, then cover and cook until vegetables are mushy, 10 minutes or so. Transfer to food processor and purée until smooth. Add chickpea flour, curry powder, cumin seeds, fennel seeds, chili flakes, salt, and baking soda. Process until thoroughly mixed. Transfer to medium bowl. Stir in remaining cauliflower florets, thoroughly coating them in batter. Use immediately or transfer to a resealable container and refrigerate for up to 3 days.


      Fry the Cauliflower Chickpea Fritters.

      Heat vegetable oil in a large pot or deep-fryer over medium-high heat until it reaches 375 F on a deep-fat thermometer. Using 2 spoons, the first to scoop, the second to release the batter, gently drop spoonfuls of batter into hot oil. Work in batches so you don’t crowd pot. Adjust heat to maintain ideal frying temperature of 365 F. Fry, stirring gently with a skimmer or slotted spoon, until golden brown and crispy, 2 to 3 minutes. Drain briefly on paper towel. Lightly season with salt. (Carefully cool, strain, and refrigerate frying oil so you can use it again.) Serve fritters with broccoli garlic sauce, garnished with broccoli flowers.



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