Step 1

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.

Step 2

As it is cooking, whisk the remaining ingredients, except olive oil and parsley leaves, in a bowl to make a homogenous batter.

Step 3

When cooked, drain cauliflower and set aside.

Step 4

Add warm cauliflower to batter and mix briskly to break it down a little.

Step 5

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.

Step 6

Eat hot, warm or cold. Can be packed for school lunches or picnics.