By Michelle Shearer
This recipe is FANTASTIC for making the best out of caulis on special. Cook up, freeze and then reheat in the oven. Great for lunch boxes, morning and afternoon teas or to hell with it, have ’em for dinner with steamed veg and a creamy cheese sauce (more cheese, yes!).
We happened to have stumbled across one of our bantams’ egg stashes recently so went from 2 eggs to 40 in about two seconds. Glancing around and finding heads of cauliflowers for some crazy price, decided to knock these up, big batch, MamaBake style. The results were excellent – I was pleased. The little addition of lemon zest (got a glut of lemons from my tree at the moment too) just took these to a whole ‘nother level of haute Italian deli cuisine (if I don’t mind saying so myself).
Anyway, I’ll stop banging on and get on with it.
Makes about 48 (approximately)
4 cauliflowers (or about 1.4 kgs)
400g gluten free, plain flour
16 eggs, beaten (only 30 more to go…!)
400g cheese, use anything for this! Feta, cheddar, whatever you have in your fridge
4 teaspoons dijon mustard
zest 4 lemons, plus wedges to serve
1 bunch flat-leaf parsley, roughly chopped
olive oil, for frying
S&P according to taste.
- Whizz up your caulis in a food processor until rice-y looking. Dry fry for about 10ish minutes. Set aside to cool.
- Pop your flour into a large bowl and whisk in the eggs one at a time until you have a smooth batter. Stir in the cheeses, mustard, lemon zest and most of the parsley, then all of the cauliflower and season.
- Heat a heavy bottomed frying pan over a moderate heat with the oil. Spoon in the mixture and cook until fritter is golden brown on one side (about 3-5minutes). Flip and repeat, squishing down if necessary.
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