Cauliflower Fritters with Mint & Pea Spread — Recipes from the Kitchn

thekitchn.com

Susanna

subheading: For the spread:

2 cups peas, blanched if fresh or thawed if frozen

¼ cup mint leaves, finely chopped

2 cloves of garlic, minced

¼ cup walnuts, chopped

¼ cup parmesan cheese, shredded

1 ½ tablespoons fresh lemon juice

¼ teaspoon crushed red pepper flakes

½ teaspoon fine sea salt

⅓ cup extra-virgin olive oil, plus more to thin if necessary

subheading: For the fritters:

1 small head cauliflower, cut into florets (about 2 ½ cups worth)

½ cup chickpea flour

¼ cup grated parmesan cheese

2 scallions, white and green parts, thinly sliced

1 large egg, lightly beaten

½ teaspoon salt

2 to 3 tablespoons grapeseed oil for frying

Directions at thekitchn.com

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