GENUINELY SOUTHERN FORESTS ROASTED CAULIFLOWER FRITTERS WITH TRUFFLE MAYONNAISE


Serves 4


INGREDIENTS NB: 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.


To serve:

Serve fritters with truffle mayonnaise and a green salad.


Notes:

· 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.

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

· If using frozen truffle, grate it into the mayonnaise while frozen (use a micro-plane grater)

· The amount of truffle given is a guide only – 2 grams is sufficient to give the mayonnaise a good flavour; 4 grams (or more) is for if you are feeling really decadent.

· Keep a little nugget of truffle in your freezer and grate it as needed from frozen for a year-round treat.


Recipe and styling and photograph by Harriet Harcourt.