Spicy cauliflower fritters

320g cauliflower, trimmed
120g plain flour
3 tbsp flat-leaf parsley, chopped, plus some tender leaves to finish
1 garlic clove, crushed
2 eschalots, finely chopped
4 eggs
11/2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground turmeric
3 pinches salt
1 tsp ground black pepper
500ml extra virgin olive oil

Trim cauliflower into small florets to give desired total weight. Add
to a pot of salted boiling water and simmer for 15 minutes or until
very soft. As it is cooking, whisk the remaining ingredients, except
olive oil and parsley leaves, in a bowl to make a homogenous batter.
When cooked, drain cauliflower and set aside. Add warm cauliflower to
batter and mix briskly to break it down a little. Pour olive oil in a
pan so that it is about 15mm deep, and heat. When oil is very hot,
drop in 3 tablespoons of mixture for one fritter. Keep fritters apart
with a fish slice, making sure they are not touching. They should
take 3 minutes each side. Fry in small batches and drain on absorbent
paper. Eat hot, warm or cold. Can be packed for school lunches or
picnics.
Serves 4