Thursday, July 29, 2010

Cauliflower Fritters, Mango dipping sauce, Pineapple Ceviche

These cauliflower fritters are soft on the inside, crunchy on the outside and pair great dunked in smooth, creamy mango dipping sauce. Serve with a side of zesty pineapple ceviche and you have a great dinner in the tropics when you don't have time to travel there yourself.

Cauliflower fritters with red peppers, red onions, mint and spiced with cumin, served with mango sauce pureed with dijon mustard and hot sauce to taste. Pineapple ceviche marinates for hours in lime juice, cilantro, red onion and fresh ripe tomato.

Cauliflower Fritters
1 small head of cauliflower, stems removed and cut into small pieces
1/2 red onion, diced small
1/2 red pepper, diced small
5 mint leaves, sliced thin
1/2 jalapeno, seeded, minced
1 tsp sea salt
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp turmeric
2/3c AP Flour
1/2 tsp baking powder
1/4c coconut milk
canola oil for frying

In a large pot of boiling water, add cauliflower and cook through until tender. Drain and add remaining ingredients and let cool slightly. Add flour, coconut milk and baking powder. Stir to combine.
Heat oil in another large pot until the temperature reaches 350 degrees. Using an ice cream scoop or a spoon, drop small balls of batter into the oil and fry until golden brown. About 5 minutes.
Drain on a paper towel and sprinkle with sea salt while they are still hot.

Mango Dipping Sauce
1 small mango, diced into small chunks
1/2c vegan mayonnaise
2 tbl dijon mustard
1 tsp hot sauce (or to taste)
1 tbl lemon juice

Combine all ingredients in a blender until smooth.

Pineapple Ceviche
1 pineapple, cut into thick strips
1c fresh lime juice
1/2 small red onion, small dice
1 small tomato, seeded, small dice
2 tbl cilantro, minced
1/2 jalapeno, seeded, minced
1 tsp salt, more to taste

Combine all ingredients and marinate for 1-3 hours.

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