Cauliflower, Herb & Parmesan Fritters

Flipperdee Gibert :) these are so thumpin' delicious!! I used to have a dairy laden version of these years ago, and since realising that their egg heavy nature would probably mean that they wouldn't be a go in the vegan world, I suppressed the thought of ever having them again and that was that. Then when I saw the vegan egg landing in so many stores in my area, it certainly dawned on me that these fritters could make one hella' fab revival! And my goodness do they?! These work out perfectly and it's almost a straight up, you wouldn't know the difference between the two, situation. They are seriously flavourful and taste exactly like they did (my brother confirms). If you're not a fennel fan, then I implore and BEG you to give these ago!! I don't like licorice and these are just heaven. Together with the herbed-garlicky mayo, they are just restaurant quality vegan out-of-this-world-ness!! They aren't the healthiest food on the planet - I get that, but they taste too amazingly good not to make them at all. So pretty please, give them a go :):) you won't be disappointed!!

Ingredients

• 1/2 a medium-large cauliflower, broken into medium florets
• 1/2 cup self-raising flour (GF plain flour, brown rice flour would also work for GF - just add 1/2 tsp baking powder)
• 1/3 cup vegan parmesan
• 1 tsp fennel seeds
• 1 small handful parsley, roughly chopped
• 2 vegan eggs, prepared to packet instructions
• 1 tbsp minced garlic
• olive oil, for cooking
• 1/4 cup vegan mayo
• 1 small handful parsley, roughly chopped
• 1 tsp minced garlic
• salt & pepper

Method

1. Start by boiling the cauliflower florets in a large pot for 8 minutes, or until completely tender. Drain and set aside to cool a little, until needed.
2. Meanwhile, prepare the herbed mayo by combining the last 4 ingredients listed, until smooth and combined. Return to the fridge until serving.
3. In a large bowl, combine the flour, parmesan, fennel and parsley until thoroughly combined. Make a well in the centre, and pour in the vegan eggs, also adding the garlic at this point. Whisk until a pancake batter consistency forms, and there are no lumps left.
4. Add the drained and slightly cooled cauliflower to the bowl, and mix to combine. You will smoosh and break up larger florets in the process and that is most definitely okay. You want to be left with small bite sized chunks of cauliflower in the mixture.
5. Heat a large fry pan on the stove, and dribble in enough oil to lightly cover the surface. When it's heated up, scoop in spoonfuls of the mixture (about 1/3 cup) and let crisp up on one side for about 7 minutes or until golden and beginning to cook. Gently flip and cook for another 5 minutes or so, until golden. Place on some paper towel on a plate, and keep warm under some more paper towel until all the mixture is used up.
6. Serve with the mayo and enjoy!!