Cauliflower Fritters With Tomato And Spinach

• 1 large cauliflower, cut into florets.
• 1/4 cup pine nuts.
• 1/3 cup olive oil.
• 1 onion, finely chopped.
• 1/2 cup flour.
• 1 1/2 cups fresh white breadcrumbs.
• 1 cup parmesan cheese, finely grated.
• 1/2 cup semi-dried or sun dried tomatoes, coarsely chopped.
• 1/2 cup coarsely chopped basil leaves.
• 1 egg, lightly beaten.
• 250 grams cherry tomatoes, halved.
• 2 garlic cloves, thinly sliced.
• 4 handfuls of baby spinach.
• Shaved parmesan and basil leaves to garnish.

1. Boil cauliflower florets in boiling water until tender but not mushy.
2. Drain and mash coarsely. Reserve.
3. Toast pine nuts until golden.
4. Remove and chop.
5. Heat 1 tablespoon oil in frying pan.
6. Add onions and cook until soft.
7. Add onion,pine nuts,flour,breadcrumbs,parmesan, sundried tomatoes, basil and egg to the cauliflower.
8. Mix well, taste and season.
9. Shape 11/4 cupfuls of mixture into frittera and place on large plate.
10. Heat a fuarther 2 tablespoons of oil in frying pan.
11. Cook fritters in batches for 3 mins on each side or until golden and heated through.
12. Transfer to plate and keep warm.
13. Heat remaining tablespoon of oil in frying pan.
14. Add cherry tomatoes and garlic and cook until the tomatoes have softened.
15. Add spinach and 1 tablespoon of water, cover and cook until spinach is just wilted.
16. Serve fritters on plates with tomato mixture.
17. Sprinkle with parmesand and basil leaves.

cauliflower, pine nuts, olive oil, onion, flour, fresh white breadcrumbs, parmesan cheese, semidried, basil, egg, cherry tomatoes, garlic, baby spinach, basil

Taken from www.epicurious.com/recipes/member/views/cauliflower-fritters-with-tomato-and-spinach-51245551 (may not work)