Golden Cauliflower and Parmesan Fritters with Crisp Nashi Pear Salad and Pesto Mayo

Bring a pot of salted water to the boil. Chop cauliflower into small pieces. Finely chop Parsley. Slice pear. Chop walnuts. Finely chop Garlic. Lightly beat the egg in a separate bowl.

Place the cauliflower in the boiling water and cook for 3–4 minutes until just tender. Drain thoroughly using a sieve or colander, then set aside to cool down.

Place the cauliflower in a bowl along with the parmesan, parsley, self-raising flour, and garlic. Mix lightly, then add the egg and stir to combine. If the mix feels too dry, add a tiny splash of water.

Heat a splash of oil in a large pan over medium heat. Add tablespoons of the fritter mixture, being careful not to overcrowd the pan. Cook for 3–4 minutes on each side until beautifully golden.

Place the spinach in a bowl along with the sliced pear and walnuts. Toss through the balsamic dressing. Serve the golden cauliflower fritters on plates with the pesto mayonnaise and the salad alongside. Enjoy!

Bring a pot of salted water to the boil. Chop cauliflower into small pieces. Finely chop Parsley. Slice pear. Chop walnuts. Finely chop Garlic. Lightly beat the egg in a separate bowl.

Place the cauliflower in the boiling water and cook for 3–4 minutes until just tender. Drain thoroughly using a sieve or colander, then set aside to cool down.

Place the cauliflower in a bowl along with the parmesan, parsley, self-raising flour, and garlic. Mix lightly, then add the egg and stir to combine. If the mix feels too dry, add a tiny splash of water.

Heat a splash of oil in a large pan over medium heat. Add tablespoons of the fritter mixture, being careful not to overcrowd the pan. Cook for 3–4 minutes on each side until beautifully golden.

Place the spinach in a bowl along with the sliced pear and walnuts. Toss through the balsamic dressing. Serve the golden cauliflower fritters on plates with the pesto mayonnaise and the salad alongside. Enjoy!

Bring a pot of salted water to the boil. Chop cauliflower into small pieces. Finely chop Parsley. Slice pear. Chop walnuts. Finely chop Garlic. Lightly beat the egg in a separate bowl.

Place the cauliflower in the boiling water and cook for 3–4 minutes until just tender. Drain thoroughly using a sieve or colander, then set aside to cool down.

Place the cauliflower in a bowl along with the parmesan, parsley, self-raising flour, and garlic. Mix lightly, then add the egg and stir to combine. If the mix feels too dry, add a tiny splash of water.

Heat a splash of oil in a large pan over medium heat. Add tablespoons of the fritter mixture, being careful not to overcrowd the pan. Cook for 3–4 minutes on each side until beautifully golden.

Place the spinach in a bowl along with the sliced pear and walnuts. Toss through the balsamic dressing. Serve the golden cauliflower fritters on plates with the pesto mayonnaise and the salad alongside. Enjoy!

Bring a pot of salted water to the boil. Chop cauliflower into small pieces. Finely chop Parsley. Slice pear. Chop walnuts. Finely chop Garlic. Lightly beat the egg in a separate bowl.

Place the cauliflower in the boiling water and cook for 3–4 minutes until just tender. Drain thoroughly using a sieve or colander, then set aside to cool down.

Place the cauliflower in a bowl along with the parmesan, parsley, self-raising flour, and garlic. Mix lightly, then add the egg and stir to combine. If the mix feels too dry, add a tiny splash of water.

Heat a splash of oil in a large pan over medium heat. Add tablespoons of the fritter mixture, being careful not to overcrowd the pan. Cook for 3–4 minutes on each side until beautifully golden.

Place the spinach in a bowl along with the sliced pear and walnuts. Toss through the balsamic dressing. Serve the golden cauliflower fritters on plates with the pesto mayonnaise and the salad alongside. Enjoy!

Bring a pot of salted water to the boil. Chop cauliflower into small pieces. Finely chop Parsley. Slice pear. Chop walnuts. Finely chop Garlic. Lightly beat the egg in a separate bowl.

Place the cauliflower in the boiling water and cook for 3–4 minutes until just tender. Drain thoroughly using a sieve or colander, then set aside to cool down.

Place the cauliflower in a bowl along with the parmesan, parsley, self-raising flour, and garlic. Mix lightly, then add the egg and stir to combine. If the mix feels too dry, add a tiny splash of water.

Heat a splash of oil in a large pan over medium heat. Add tablespoons of the fritter mixture, being careful not to overcrowd the pan. Cook for 3–4 minutes on each side until beautifully golden.

Place the spinach in a bowl along with the sliced pear and walnuts. Toss through the balsamic dressing. Serve the golden cauliflower fritters on plates with the pesto mayonnaise and the salad alongside. Enjoy!

Bring a pot of salted water to the boil. Chop cauliflower into small pieces. Finely chop Parsley. Slice pear. Chop walnuts. Finely chop Garlic. Lightly beat the egg in a separate bowl.

Place the cauliflower in the boiling water and cook for 3–4 minutes until just tender. Drain thoroughly using a sieve or colander, then set aside to cool down.

Place the cauliflower in a bowl along with the parmesan, parsley, self-raising flour, and garlic. Mix lightly, then add the egg and stir to combine. If the mix feels too dry, add a tiny splash of water.

Heat a splash of oil in a large pan over medium heat. Add tablespoons of the fritter mixture, being careful not to overcrowd the pan. Cook for 3–4 minutes on each side until beautifully golden.

Place the spinach in a bowl along with the sliced pear and walnuts. Toss through the balsamic dressing. Serve the golden cauliflower fritters on plates with the pesto mayonnaise and the salad alongside. Enjoy!