Cauliflower fritters.

What you will need:
500 grams cauliflower, cut into florets
1 shallot, finely sliced
80 grams self-raising flour
decent pinch of cumin

20 grams grated Parmigiano-Reggiano
fresh parsley, finely chopped
salt and freshly ground white pepper
2 eggs
70 grams mozzarella, cut into tiny cubes

{I have been known to add leftover cauliflower au gratin in mine too.....just dump it in with the rest.}

Putting it all together:
Sauté the finely sliced shallot over a low heat until softened and just starting to colour. Set aside to cool completely.

Boil/Steam the cauliflower florets until tender - drain and set aside to cool completely. When cold, roughly break the florets into smaller pieces with your fingers. Add in the sautéed shallots and parsley - stir to toss through.

In a large bowl, place the flour and Parmigiano-Reggiano and whisk in the two eggs until a smooth batter forms. Tip in the cauliflower along with the cubed mozzarella - season with salt and pepper and stir until the ingredients are evenly distributed through the batter.

Shallow-fry heaped tablespoons of the batter. It's important that you don't cook them over too high a heat as you want to cook out the raw flour taste and not burn the mozzarella. Once one-side is golden, flip it over and brown that side.

Place them on paper towels to remove any excess oil once cooked.

They are best served as you make them but they are also quite tasty cold.