Although I'm now ashamed to say it, I used to question cauliflower’s existence. In my adolescent years broccoli, its colorful cousin, seemed swell complementing my grandmother's Thanksgiving casserole. The need for cauliflower was nonexistent elsewhere, other than a handful of times when it sat overcooked to mush tossed among a vegetable medley. I was beginning to lose hope for broccoli’s pale cousin until I stumbled across a recipe that fulfilled every flavor note in my ideal dish: tangy pomegranate seeds, a crispy skirt, a dash of spice and health benefits out the wazoo, which are of large importance to me when it's not time for dessert.
I came across this spunky dish as I was skimming for a wintery soup. One click led to another, and I found myself drooling over what were essentially cauliflower patties. (Who have I become?) Its sassy name is what initially drew me in: cauliflower feta fritters with pomegranate. I'd always thought fritters were strictly friends to the sweet, fruit pastries I often visit during the holiday season when indulging becomes a sport. I discovered fritters are anything doused in a simple batter, then fried. Clearly I was out of the frittering loop.
The thought of maneuvering around cauliflower’s flavorless reputation was daunting, but I was ready for a challenge. I carefully followed the recipe step by step. However, I do recommend simmering the cauliflower a smidge longer. Mine was tougher than I would have liked, and you'd like them to be able to hold the fritter form. If you begin to tire of rationing out fritters like I did, I started to throw pancake-sized dollops in the pan creating a patty I liken to a healthier, dressed up version of hash browns. If cauliflower and feta weren't enough cause to whip these puppies up, I'll have you know it is lathered with a halo of cumin-infused yogurt and sprinkled with pomegranate arils.
Hea. ven. ly.
What came of my fear was a kind of comfort that only fritters produce. These gems would be perfect for a post-Thanksgiving brunch or midday snack. If frittering is not your forte, nonchalantly toss the batter in a pan. You'll have a cauliflower hash, and your family will think you're a culinary genius.
The recipe can be found here.