Genuinely Southern Forests roasted cauliflower fritters with truffle mayonnaise

1. Fritters can be made up to two days ahead and kept refrigerated. To reheat, place them in a single layer on a baking paper-lined oven tray and heat in a moderate oven for approx. ten minutes.

2. Fritters can be frozen for up to three weeks, layer them between baking paper or clingfilm for easier separation later.

Difficulty: Moderate Preparation: 30–40 mins *plus 24 hours chilling time

Cooking: 45–60 mins

Serves: 4

Ingredients

Note: Make the truffle mayonnaise a day ahead.

For the truffle mayonnaise

1 cup good quality mayonnaise

2–4g Southern Forests truffle (frozen is fine) OR truffle oil Sea salt, freshly ground black pepper

For the fritters

1 medium cauliflower, trimmed and cut into small florets 2 cloves garlic, unpeeled Olive oil for roasting

75g self-raising flour 4 eggs 4 spring onions, finely sliced 50g shredded parmesan Sea salt, freshly ground black pepper

Oil for frying

Method

Truffle mayonnaise

1. Finely grate 2–4g of truffle into the mayonnaise and stir well to combine. If truffles are not in season, use a splash of truffle oil. Season lightly with salt and pepper.

2. Cover and refrigerate for at least a day to develop the flavour.

Cauliflower fritters

1. Preheat oven to 190°C.

2. Place cauliflower florets and garlic cloves in a roasting dish. Drizzle with olive oil and season well.

3. Roast for 45 minutes, stirring occasionally until the cauliflower is cooked and nicely browned around the edges. Set aside to cool for ten minutes.

4. Squeeze the roasted garlic out of husk and place in food processor along with cauliflower. Pulse only until roughly chopped.

5. Place the chopped cauliflower and garlic into a medium bowl. Add the self-raising flour, eggs, sliced spring onions, and grated parmesan. Season well then stir to combine.

6. Heat enough oil to cover the base in a medium-large frying pan over moderate heat. Drop medium spoonfuls of the fritter batter into the pan and fry gently until golden — about 3 minutes each side. Drain on crumpled paper towel and keep warm until ready to serve.

7. Serve fritters with truffle mayonnaise and a green salad.