Our weekends are usually unplanned at the moment. Unless we have a kids birthday party to attend (which has been the case for the last three weekends!), we play it by ear. It very much depends on what time the kids wake and how soon can breakfast be ready and eaten. Very casual, very spontaneous.
Kids. Plural. I'm still getting used to that. Still unbelievable to think I'm a mama of two now. But reality certainly hits when you've got two to bathe, two to dress, two to feed, two to pacify, two to put to sleep. One to entertain on the weekends for now.
We haven't been able to visit the farmer's market since it started in November lasy year. First it was the end of my pregnancy and then Hassan was born. But this weekend, I made a prior plan. We decided to have breakfast at the souk to make sure we reached on time- a beautiful shakshouka is what we had. A rich sauce made from roasted peppers, tomatoes and herbs, topped with poached eggs. Crusty bread to scoop it all up.
I had made a long list of fresh vegetables I wanted to buy. Strawberries and beets topped that list and I was very much disappointed to find neither. However, I then laid eyes on the most beautiful hue of purple. Rich, velvety, royal. I'm not a fan of cauliflower but the color drew me in as I picked one up with no clue as to what I'd do with this striking find.
And so on the journey home, I planned and plotted. I settled on these crisp cauliflower fritters. Lightly seasoned with cumin and chili flakes, it is only when you dip them into the garlic and coriander dressing does the flavour burst into your mouth. It was perfect over a bed of baby spinach.
And so that is how our weekend was spent- a royal breakfast followed by a royal find which eventually transformed itself into a perfect weekend lunch.
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Purple Cauliflower Fritters with Garlic and Coriander Dressing
1 cauliflower, cut into small even florets
1/2 cup white flour
2 tsp cornflour
1/2 tsp chili flakes (optional)
1/2 tsp cumin seeds
salt, to taste
140 ml sparkling water
Oil for deep frying
1 small bunch coriander
2 tbs lemon juice
1 clove garlic
2 green chilies (optional)
salt, to taste
Blanch the cauliflower florets in salted boiling water for a minute and then shock in ice cold water. Make the batter by mixing all the ingredients together. Heat oil in a frying pan on high heat until hot. Dip florets into battter and shake off excess batter. Fry the florets for a minute or so until it starts to change color. Drain on a kitchen towel.
Serve immediately as they become soggy after a while. Serve on a bed of greens (I used baby spinach) and garlic coriander dressing.
To make the dressing, blend all the ingredients together. You may need to use 1-2 tbs of water.