Cauliflower Fritters

• 3 large egg whites
• 1/4 teaspoon freshly ground pepper
• Salt
• 6 tablespoons whole-milk yogurt
• 1/2 teaspoon baking powder
• Salmon caviar, for garnish
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground allspice
• 1/2 large head of cauliflower, florets finely chopped (2 cups)
• 1 1/2 teaspoons extra-virgin olive oil, plus more for frying

1. Preheat the oven to 350.
2. Bring a medium saucepan of salted water to a boil.
3. Add the cauliflower and cook for 2 minutes.
4. Drain well, then spread the cauliflower on a paper towellined baking sheet to cool; pat the cauliflower dry.
5. In a small bowl, combine 1/2 teaspoon of salt with the baking powder, cumin, coriander, pepper and allspice.
6. In a large bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until firm peaks form.
7. Fold in the cauliflower and the spice mixture.
8. Heat a large nonstick skillet.
9. Very lightly oil the skillet.
10. Drop tablespoons of the fritter batter into the skillet and cook over moderately high heat until browned on the bottom, about 2 minutes.
11. Reduce the heat to moderate and cook until browned on the other side, about 2 minutes.
12. Transfer the fritters to a large rimmed baking sheet.
13. Repeat with the remaining batter, coating the skillet with oil as needed.
14. In a small bowl, blend the yogurt with the 1 1/2 teaspoons of olive oil and season with salt.
15. Reheat the fritters in the oven, about 2 minutes.
16. Garnish each fritter with 1/2 teaspoon of yogurt sauce and some caviar.
17. Transfer to a platter and serve.

egg whites, freshly ground pepper, salt, wholemilk yogurt, baking powder, salmon, ground cumin, ground coriander, ground allspice, head of cauliflower, extravirgin olive oil

Taken from www.foodandwine.com/recipes/cauliflower-fritters (may not work)