For once in my life, I opened a new food magazine and actually made something out of it right away. I don’t know what came over me – the Ottolenghi cauliflower fritters on the last page of Food & Wine just sounded too good to pass up.
I made them more or less as written – I did leave out the shallots, because I really didn’t feel like chopping shallots, and I substituted ground coriander for the cinnamon, because I know from personal experience that there are very few things I like cinnamon in and cauliflower is not one of them. The recipe was easy to throw together, and really delicious. Leftovers were good, too, although no longer crispy.
I also made the yogurt sauce with lime juice and zest that the recipe called for. It was pleasant, although it gave the dish an overall Caribbean effect that I thought was a little strange. We preferred dipping the fritters (and accompanying lamb kebabs) into the curry mayonnaise that was left over from our starter of steamed artichokes.