Recipe

Cauliflower fritter rolls with fried haloumi and lime emulsion

Meltingly soft haloumi and herby cauliflower fritters in a soft roll make for a magic meal.

Jul 20, 2014 2:00pm
  • 6 mins preparation
  • 15 mins cooking
  • Serves 2
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Ingredients

Cauliflower fritter rolls with fried haloumi
  • 2 cup cooked cauliflower florets, chopped
  • 2 eggs, lightly beaten
  • 2 tablespoon flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 3 tablespoon chopped spring onion
  • 2 tablespoon chopped coriander leaves
  • 2 tablespoon canola oil
  • 4 slice (100-150g) haloumi
  • 1 tablespoon flour
  • 30 centimetre soft baguette
  • 6 stalks coriander with leaves
  • 1/2 an avocado, peeled and sliced
  • 1 lime, cut into wedges
  • lime emulsion (see recipe below)
Lime emulsion
  • 2 eggs, soft-boiled for 5 minutes, cooled and peeled
  • zest and juice of 2 limes
  • 4 tablespoon vegetable stock, plus extra if needed
  • 100 millilitre grapeseed oil
  • pinch each salt and white pepper

Method

Cauliflower fritter rolls with fried haloumi
  • 1
    In a bowl, mix the first seven ingredients together until well combined.
  • 2
    Heat oil in a large frying pan and fry spoonfuls of the cauliflower batter until golden.
  • 3
    Lightly coat haloumi with flour, then fry in same oil until golden.
  • 4
    Slice baguette horizontally (not all the way through). Smother base in lime emulsion, then layer fritters, coriander and avocado on top.
  • 5
    Cut in half and add a squeeze of lime juice before serving or serve with lime wedges.
Lime emulsion
  • 6
    Place eggs, all the zest, half the lime juice, and stock in a food processor. Blitz for about 30 seconds.
  • 7
    Very slowly drizzle in the oil until you have an emulsion. Add more lime juice and stock if required. Season to taste.

Notes

Mike’s Top Tips: To change up the flavours, swap the lime emulsion for a curry oil. Infuse a little olive oil with a dash of curry powder by heating over a low heat

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