Cauliflower fritters with garam masala

I have already had to comment here on my children’s relationship with food, more than once. And yes, poor mothers that we are, although we do our best to try to make our dear children appreciate all the dishes, there are still sometimes some failures.
My daughter, very young, was very difficult, then growing up, she became a real gourmet, who avoids industrial products and delights in vegetables. For her, a simple endive salad is a feast. Well, she really hates charcuterie, foie gras, oranges and a few other little things here and there, but nothing too serious. For my son, on the other hand, the picture is much less idyllic! So small he ate all the vegetable purees I prepared for him, growing up, he became a real pain in the neck. Today, at 12, he still refuses to eat most vegetables, fresh or dried, if they are not concealed. On the other hand (and here I admit that I don’t understand!), he loves spinach and… cauliflower.

As a result, I regularly try to prepare them differently, so that we don’t get too tired. Cauliflower curry comes up very often on our table. Donuts are another way to prepare it. More playful, they always meet with real success.

This time, I flavored them with garam masala, an Indian spice blend that can be easily do it yourself.

I accompanied these pretty little donuts with pomegranate and coriander for color, yogurt and hot sauce. I simply put the dish on the table outside, so I could enjoy the warmth of the past few days, and everyone enjoyed it.

Cauliflower fritters with garam masala:

1 cauliflower
150g flour
75g cornstarch
1 tsp baking powder
1/2 tsp salt
1 tsp garam masala
280g very cold sparkling water
frying oil

Start by preparing the cauliflower.
To do this, cut it into chunks then cook it for about 10 minutes in a pan of salted boiling water.
Check for doneness. It should still be firm.
Drain the cauliflower and run it under cold water.

Prepare the donut batter.
Mix the flour, cornstarch, baking powder, salt and spices.
Add sparkling water and mix.

Heat a frying pan.

Dip the cauliflower tops in the batter, then put them in the hot oil.
Proceed in small quantities.
Flip the cauliflower so that they cook well on all sides.
Take them out as soon as they are slightly golden and place them on an absorbent paper as you go.

Serve quickly with a little fleur de sel, pomegranate seeds and coriander, seasoned yogurt and whatever sauce you like.

To finish: I used sparkling water from Auvergne,Ardesy. Rich in bicarbonate, it is very good for making donuts, waffles…
You can also use beer.


As a main dish, these fritters will be perfect for 4 to 5 people, depending on the size of the cauliflower.


I have already served these donuts as an appetizer. It’s changing and that’s great.


Because I’ve been asked the question before… I don’t have a fryer at home. I just use a wok to do my frying. It’s perfect because the flared shape allows a nice amount of oil to be put in, which is essential for donuts to feel comfortable.
Once frying is finished, let the oil cool completely, then strain it to keep it for future use.

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