Cauliflower and cumin fritters with lime yoghurt from Ottolenghi - The Cookbook (page 50) by Yotam Ottolenghi and Sami Tamimi

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Ganga108 on May 07, 2026

It has been 5 years since I made these. They are still delicious!
ellwell on March 21, 2024

I’ve made these before and I don’t remember liking them as much as I did this time. Great way to amp up some cauliflower. Definitely going to be a repeat. The fritters used boiled cauliflower added to a light flour, egg, and spice batter. I could cook four of them at a time in a standard 12 in frying pan and I dept the cooked ones hot in the oven while I finished. Everyone liked them.
Ganga108 on November 06, 2021

The recipe for Cauliflower and Cumin Fritters appears in 2 books from the Ottolenghi family – Falastin by Sami Tamimi, and Ottoleghi by Ottolenghi and Tamimi. They are some of the **most delicious** fritters that we have made. The soft bite of the cauliflower with the spices is a warming mouthful that you won’t forget quickly. They are the sort of fritter you can have for a meal, as a snack (make them smaller), or packed in a lunch or picnic box. Or shove them into some pitta bread with hummus and tomato for a great afternoon filler with a cuppa tea. They keep a couple of days in the fridge (think – after school snack), and are best eaten either at room temperature or heated slightly in a warm oven. The batter will also keep a couple of days in the fridge if you want to cook on demand.
KarinaFrancis on September 03, 2021

Yum! We really enjoyed these. I made a small change by substituting a few spoonfuls of rice flour as part of the total quantity for a little bit more crispness. A definite repeat
Nikapai on February 10, 2018

Really yum. I served as a main for the family with salad and pita, really good. My husband has made them before too, and he is not a super-confident cook, so they’re definitely not very hard to make
Frogcake on March 18, 2017

These were excellent. I must confess - I did make some significant changes though. The yoghurt sauce was very nice. I used lemon as I had no lime -so good that I made another batch to use as a dip for chips. For the fritters I made the following changes: two eggs in place of four, supplementing liquid by adding about one quarter cup of water, added one half teaspoon of baking powder, one additional chopped shallot and one half hot red pepper minced. I pulsed the cauliflower after roasting in the oven for about fifteen minutes at 400 degrees Fahrenheit. Oil was very hot when I fried the fritters. My family really enjoyed these -resulted in crispy fritters with a more intense cauliflower flavour. I thought the spices were perfectly balanced and the tastes were complemented by the lemony yogurt.
Barb_N on January 28, 2016

This is a simple recipe for Otolenghi/Tamimi but it still took @ 90 minutes with all the chopping and frying. I found the cumin to be overpowering, and normally I love it. I reduced the egg per Delys77's suggestion but still found them very moist inside even after 30 minutes in a 325 degree oven post frying. Not sure I will make these again.
Rutabaga on September 27, 2014

This makes for a fun, tasty vegetarian entree. My husband remarked that they reminded him of fish and chips, and I realized that the combination of fritters and lime yogurt sauce did indeed bring fish and chips to mind! The fritters were very light and tender in texture, with a faintly crisp exterior and a subtle warmth from the cumin, cinnamon, and turmeric. This is a great spice combination - the cumin and cinnamon really balance each other out, and the turmeric provides an underlying sweet earthiness. I chopped the cauliflower very finely, and it was thoroughly cooked in 10 minutes, then just melted into the batter. The lime yogurt provided a good tart accompaniment, and was by far my three-year-old's favorite part of the dish.
FJT on January 08, 2014

Delicious. I made mine with some finely chopped chilli for a bit of heat and kept them on the small side to allow them to cook through quickly. Served with salad and some left-over salsa as well as the yoghurt dressing.
Delys77 on December 31, 2013

Pg. 50 As he says, these were very reminiscent of pakoras, just a bit doughier On the whole I liked them, but I would prefer them to be slightly crisper. Perhaps a bit less egg and slightly hotter oil, with closer to two TB of batter per fritter. Sauce wise I liked them lightly dabbed with the yogurt dressing as too much was overpowering of the light but lovely cauliflower taste.
LuTravers on May 14, 2013

Delicious with the lamb shwarma and tzatziki
MMarlean on August 15, 2010

Served in a pita with hummus and tomato. So very good!! Outstanding!