Total Time
45mins
Prep 33 mins
Cook 12 mins

Recipe by Chef Jose Andrés, from "Christmas with a Spanish Accent" appeared in F&W Magazine, 12/2006 edition. To create these wonderful tapas, Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet and then tops them with yogurt or sour cream sauce and a dollop of caviar.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F
  2. Bring a medium saucepan of salted water to a boil.
  3. Add the cauliflower and cook for 2 minutes.
  4. Drain well, then spread the cauliflower on a paper towel–lined baking sheet to cool; pat the cauliflower dry.
  5. In a small bowl, combine 1/2 teaspoon of salt with the baking powder, cumin, coriander, pepper and allspice.
  6. In a large bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until firm peaks form.
  7. Fold in the cauliflower and the spice mixture.
  8. Heat a large nonstick skillet.
  9. Very lightly oil the skillet.
  10. Drop tablespoons of the fritter batter into the skillet and cook over moderately high heat until browned on the bottom, about 2 minutes.
  11. Reduce the heat to moderate and cook until browned on the other side, about 2 minutes.
  12. Transfer the fritters to a large rimmed baking sheet.
  13. Repeat with the remaining batter, coating the skillet with oil as needed.
  14. In a small bowl, blend the yogurt or sour cream with the 1 1/2 teaspoons of olive oil and season with salt.
  15. Reheat the fritters in the oven, about 2 minutes.
  16. Garnish each fritter with 1/2 teaspoon of yogurt sauce and some caviar.
  17. Transfer to a platter and serve.
  18. *MAKE AHEAD The fritters can be fried earlier in the day and kept at room temperature. Reheat before serving.

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