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07 Feb, 2024

Cauliflower fritters with almond and chilli dressing

Crispy cauliflower paired with punchy Asian flavours and creamy almond butter. Heaven. This makes for a lovely and surprisingly easy midweek veggie dinner.



  • 1 head of cauliflower, cut into florets
  • 200g pointed cabbage, shredded
  • 2 tbsp almond butter
  • 2 tbsp sesame oil
  • 1 tbsp soya sauce
  • 1 tbsp white wine vinegar
  • 1 tbsp maple syrup
  • 2 tbsp water
  • Pinch Chilli flakes
  • 120g gram (chickpea) flour
  • 80ml oat milk
  • Sea salt
  • Cracked black Pepper
  • 2 spring onions, finely sliced
  • 2 sprigs of mint, discard stalks


  1. Place the shredded cabbage on a large plate or shallow bowl. Set aside until the cauliflower is cooked.
  2. Make the dressing by whisking the almond butter, sesame oil, soya sauce, white wine vinegar, maple syrup, water and chilli flakes together. Set aside.
  3. Whisk the flour and oat milk together with a good pinch of salt until smooth. It should be quite thick, similar to an American pancake batter.
  4. Toss the cauliflower florets in the batter, use a spoon to scoop over as much as possible.
  5. Heat a little rapeseed oil in a non stick pan and once hot, drop the florets in. Leave to turn golden then keep turning them around until they are golden in all sides.
  6. Place them on the shredded cabbage, drizzle over the almond dressing and sprinkle with sliced spring onions, mint leaves and a good few pinches of salt and pepper.