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Cauliflower and Squash Base Warm Salad

About the Recipe


  • 100g gram (chickpea) flour

  • 1 tsp turmeric

  • 1 tsp ground cumin

  • small bunch coriander, finely chopped (optional)

  • Coconut oil, for shallow frying

  • 1 garlic clove, crushed

  • 75g vegetarian feta, mashed

  • 2 tbsp finely chopped mint

For the roast cauliflower & squash base :

  • 1 cauliflower, split into florets, the stalk cut into cubes

  • ½ large butternut squash, cut into cubes

  • 1 tbsp oil


  • Saute cauliflower and squash in a frying pan until soft,   let it cool at this point

  • Combine the flour and 125–150 ml of water in a bowl; whisk until the batter is the consistency of do.Add some seasoning and the turmeric, cumin, and other spices. 

  • Cauliflower and squash should be slightly broken up and gently incorporated into the batter. If using, add the coriander.

  •  Heat a small amount of oil in a frying pan, add two heaping tablespoons of the mixture, spaced apart. 

  • Fry the fritters for two to three minutes on each side, or until dark golden. Repeat with the remaining batter after removing, keeping warm.

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