Cauliflower and Manchego Fritters with Roasted Pepper Cream and Chives

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking tray, toss it with 1 tablespoon olive oil, half the salt, and a pinch of black pepper. Roast for 18 minutes, until tender with lightly golden edges.

2. 2

   While the cauliflower roasts, make the cream. In a blender or food processor, combine the roasted red pepper, Greek yogurt, lemon juice, 1 teaspoon smoked paprika, a pinch of salt, and a pinch of black pepper. Blend until smooth. Chill until ready to serve.

3. 3

   Transfer the roasted cauliflower to a large bowl and let it cool for 5 minutes. Finely chop it with a knife or mash it until it has a coarse, grainy texture.

4. 4

   Add the yellow onion, garlic, beaten eggs, rice flour, grated Manchego, parsley, the remaining teaspoon smoked paprika, the rest of the salt, and the rest of the black pepper to the bowl. Mix well until you have a moist mixture that can be shaped.

5. 5

   Form 8 compact fritters of equal size using your hands or a measuring scoop, pressing firmly so they hold together.

6. 6

   Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium heat. Cook the fritters in batches for 3 to 4 minutes per side, until deeply golden and firm. Add a few extra drops of oil if the pan gets dry.

7. 7

   For an even firmer texture, transfer the browned fritters to a tray and bake them for 5 more minutes at 200 °C / 400 °F.

8. 8

   Serve the fritters hot with the roasted pepper cream underneath or on the side, and finish with the chopped fresh chives on top.