Step 1

Preheat oven to 150 degrees Celsius fan-forced. Line a baking tray with baking paper. Put tomatoes on the tray, sprinkle with pepper. Roast for 1 hour or until tomatoes halve in size and start to shrink around edges, set aside.

Step 2

Meanwhile, put the cauliflower and garlic in a steamer basket over a saucepan of simmering water. Cover and steam for 12-15 minutes or until the cauliflower is very tender. Transfer to a medium bowl. use a fork to break up until roughly mashed. Set aside to cool for 10 minutes.

Step 3

Add the flour, parmesan and egg to the cauliflower. Season with pepper. Mix until well combined. Heat half the oil in a large non-stick frying pan and press out slightly. Add another 3 lots of 2 Tbsp to the pan (making 4 fritters in total). Cook for 2-3 minutes each side until light golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining oil and fritter mixture, making 8 fritters in total.

Step 4

Meanwhile, to make the minted yoghurt, combine all the ingredients in a small bowl.

Step 5

Divide the spinach and roasted tomatoes between serving plates. Serve with fritters, yoghurt and lemon wedges.