100ml cold water
1 small onion, peeled
1 Tbsp butter
50g cheddar cheese, grated
1 large egg,beaten
freshly ground salt & black pepper
½ tsp finely chopped chillies
1 Tbsp finely sliced spring onion
½ tsp baking powder
¼ cup almond flour
½ Tbsp butter
½ Tbsp light olive oil
Remove all leaves from the cauliflower and break into florets. Place in a saucepan with the cold water and bring to a boil. Reduce the heat & simmer for about 15 mins until mushy. Drain well and mash.
In the meanwhile, finely dice the onion. In a small frying pan over a medium heat, melt the butter, stir in the onion and gently fry until soft.
In a mixing bowl, add the cauliflower, onions, cheese & beaten egg and season with salt & pepper to taste.
Add the chillies, spring onion, baking powder & almond flour & mix well.
In a large frying pan over a medium-high heat, melt the butter with the olive oil. Drop in heaped round spoonfuls of batter & gently press each flat. Fry on each side for about 5 mins until golden brown. Serve.
Add 1 tsp curry power and more chillies to serve as a starter or side for curry.