© 2016 by Executive Chef Events, 1738 Funston Ave, San Francisco, CA 94122

  • Black Twitter Icon
  • Black Facebook Icon
  • Black Instagram Icon
  • Black LinkedIn Icon
  • Black Yelp Icon
  • Black Pinterest Icon

#ExecutiveChefEvents 

Recipes

Find recipes from our cooking classes and teambuilding events,

and recreate them at home with family & friends.

Appetisers

Savory Dishes

Sweets

Recipes

Follow Us

  • Black Twitter Icon
  • Black Facebook Icon
  • Black Instagram Icon
  • Black LinkedIn Icon
  • Black Yelp Icon
  • Black Pinterest Icon

Cauliflower Fritters

Chicken Bahn Mi

Watercress & Pine Nut Dumplings

Albondigas Con Sofrito

Cauliflower Fritters

Chicken Bahn Mi

Chicken Lettuce Cup

Albondigas Con Sofrito

Cauliflower Fritters

Chicken Bahn Mi

Chicken Lettuce Cup

Albondigas Con Sofrito

Cauliflower Fritters with

Mint & Pea Spread

Ingredients

For the spread:
2 cups peas, blanched if fresh or thawed if frozen
1/4 cup mint leaves, finely chopped
2 cloves garlic, minced
1/4 cup walnuts, chopped
1/4 cup Parmesan cheese, shredded
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon fine sea salt
1/3 cup extra-virgin olive oil, plus more to thin if necessary

Instructions

Prepare the pea spread by combining the peas, mint leaves, garlic, walnuts, parmesan, lemon juice, pepper flakes and sea salt in a food processor or blender. Process until finely chopped, scraping down the sides as necessary. With the motor running, slowly drizzle in the olive oil. Process until everything is well-combined but still a little chunky. Taste and add more salt or pepper to taste.

For the fritters, combine the cauliflower florets with 4 cups of water in a large pot. Bring to a boil and cook until cauliflower is tender, 3 to 4 minutes. Drain and pat the cauliflower dry. Transfer to a cutting board and finely-chop the florets.

Place the chopped cauliflower in a large bowl. Add the chickpea flour and toss until evenly coated. Stir in the cheese, scallions, egg, and salt.

Heat the grapeseed oil in a large skillet over medium-high heat. Once hot (you can test this by sprinkling a tiny water in the pan, it should hiss when hot enough), add about 1/4 cup of cauliflower batter to the pan. Use a spoon, spatula, or the backside of the measuring cup to flatten the fritter into a uniform shape. Add as many fritters to the pan as can fit without overcrowding. Cook until browned and crisp on the underside, 3 to 5 minutes. Flip fritters and repeat on the opposite side.

Serve while warm with the pea spread.

14502949_10154596129522558_6635186663213155896_n_edited

Describe your image.