½ head cauliflower
½ cup almond meal
¼ cup tapioca flour
3 free range eggs, beaten lightly
1 large clove garlic, chopped finely
handful mint leaves, chopped roughly
1 tablespoon fresh thyme leaves
1 teaspoon turmeric
1 ½ teaspoons cumin seeds
1 teaspoon fennel seeds
⅛ teaspoon cayenne pepper
generous pinch sea salt and cracked black pepper
Ghee or coconut oil for frying
To Serve: Yoghurt (can be coconut or greek yoghurt), lemon wedges and chilli flakes.
Cut the cauliflower into florets and lightly steam. The cauliflower should be tender but not mushy. Leave to drain and then finely chop.
Place fennel and cumin seeds into a mortar and pestle and grind until the seeds are a rough powder.
Place all ingredients in a large bowl and mix until completely combined. Fry heaped spoonfuls of batter on a medium/high heat until golden. Each side will need roughly 3 minutes.