I read a lot of food blogs, and one of my favorites is The Mixed Pickle by Tara & Lee. I met Tara back in 2011 when the husbo (my then fiancé) and I were doing our engagement photos in New York City. Tara is extremely talented, and she truly has an eye for composing beautiful photography.
Needless to say, the photos are one of the reasons why I enjoy reading The Mixed Pickle. Put that together with the fact that Tara & Lee are both huge foodies, and you’ve got some awesome-sauce stuff. Their recipes are so simple that anyone could follow them; whether you are a novice home cook or have been doing magic in the kitchen for years, you won’t be disappointed.
Tara is also a vegetarian, which means that all the recipes are meatless but they utilize some of the yummiest ingredients (paneer, brussel sprouts, etc.) so all you “I-don’t-eat-veggies” people have absolutely no excuse to be put off.
Here is my adaptation of their Broccoli and Cauliflower Fritters… the key word being ‘adaptation’. If there’s one thing you should know about me, it’s that I have a really bad habit of not following a recipe. That said, I didn’t have any broccoli, so I just used cauliflower and added some left over spinach into the mix.
1 small head of cauliflower
1 tbsp olive oil
1/2 yellow onion, diced
1/2 cup spinach
2 cloves garlic, grated
1 tsp paprika
1/2 cup flour
1/2 cup shredded mild cheddar cheese
extra virgin olive oil cooking spray
salt & pepper (to taste)
sour cream (for serving)
sprig of cilantro (for serving)
Fill a 2-quart pot about half way with water and bring to a boil. Thoroughly wash the cauliflower, cut into florets; place into the pot, and blanch until just tender. Remove, rinse with cold water and leave to cool.
In a small skillet, heat the olive oil over medium heat. Add the onion, sprinkle with salt and watch them sweat (read: cook until translucent – about 5 minutes). Add the garlic and cook for another 2 minutes. Turn off the heat and toss in the spinach, until the leaves just begin to wilt – this will prevent the spinach from over cooking, which in turn creates that nasty ‘metallic’ taste.
The recipe calls for placing the cauliflower in the food processor along with the cooked onions, spinach & garlic, but I was too lazy to break out any fancy appliances, so I just roughly diced the cauliflower and tossed it in with the cooked ingredients.
Place the mixture in a bowl and add the egg, flour, paprika, and salt & pepper; mix thoroughly. Fold in the shredded cheese until all the ingredients are completely incorporated into a thick-ish batter.
Heat a 10″ sauté pan over medium heat and coat the pan with cooking spray. Spoon in about a 1/4-cup of the batter; you can do 3 – 4 at a time in pan of this size. Cook until golden brown and the batter holds its shape, took me about 7-8 minutes. Flip and cook for another 8 minutes, or until golden brown.
Finish with a dollop of sour cream and garnish with a sprinkle of paprika & cilantro.