Make a meal from cauliflower. Easy.
500g (generous lb) potatoes Salt 4 cups cauliflower florets (white or green), about 1 small cauliflower Freshly ground black pepper to taste ¼ tsp carraway (or fennel) seeds 1 Tbsp chopped parsley ½ cup freshly grated parmesan or grano padano cheese 2 medium (size 6) free-range eggs Olive oil Butter
1 Peel potatoes and cut into large cubes. Cook in gently boiling salted water until just tender. Drain and leave to dry off in the steam, then transfer potato to a large bowl.
2 Plunge cauliflower into a saucepan of boiling salted water. Cook for 3 minutes, then drain and refresh with cold water. Drain for a few minutes, then turn cauliflower onto paper towels, pat dry, then add to bowl with potato.
3 Season vegetables with salt and pepper (about 1 teaspoon flaky salt, or ½ teaspoon regular salt). Add carraway seeds, parsley and cheese. Beat eggs together with a pinch of salt and add. Gently mix everything together. The idea is to crush everything just enough to encourage everything to cling together, without turning the mixture into a mash. Taste and adjust seasonings if necessary.
4 Shape into 10 cakes – keep them rough, don’t be tempted to make them all neat and tidy – transferring them to a tray as they are done. Chill for 1 hour (or longer).
5 Heat 2 tablespoons oil in a large frying pan (skillet) over medium-high heat. Drop in 2 tablespoons of butter and once it is sizzling, add the cakes. Cook until a good golden colour on both sides, turning carefully with 2 large spoons. Serve with Peanut Butter Sauce.