Cauliflower Fritters with Mint & Pea Spread

This recipe makes me want to change out of my farm clothes, put on a dress, and head to a dinner party armed with a batch of these fritters. Unfortunately, that’s not going to happen anytime soon since our organic farm is in full swing for the season and our free time is rare.

What I love about these fritters is that they highlight some of the season’s best flavor combinations, plus they are gluten free! Mint and peas have always been a favorite of mine, and they pair perfectly with these crispy cauliflower fritters. If you can refrain from eating the entire spread with a spoon, you will likely have leftovers — they taste great on crusty bread, pasta, or even roasted potatoes. Go wild!

Food like this tastes best with good friends and your favorite beverage. Cheers.

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

For the fritters:

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

1/2 cup chickpea flour

1/4 cup grated Parmesan cheese

2 scallions, white and green parts, thinly sliced

1 large egg, lightly beaten

1/2 teaspoon salt

2 to 3 tablespoons grapeseed oil for frying