Cauliflower Hotcakes with Cherry Tomato, Broad Bean and Avocado Salsa

Name: Cauliflower Hotcakes with Cherry Tomato, Broad Bean and Avocado Salsa
Cook time: 45 min
Total time: 45 min
Cuisine: British
Ingredients: 125 g (4½ oz) self-raising flour; 2 large eggs, lightly beaten; ½ small cauliflower, cut into small florets; ½ red chilli, deseeded and finely diced; ½ bunch of fresh coriander, chopped; ½ red onion, finely diced; 2 garlic cloves, finely chopped; olive oil, to drizzle; Cherry Tomato, Broad Bean and Avocado Salsa; 1 tsp black pepper; 1 tsp sea salt; ½ tsp ground turmeric; 1½ tsp ground cumin; 4 tbsp Tahini Lemon Yoghurt; 4 Poached Eggs; 3 tbsp rapeseed oil, plus extra if needed; 12 slices dry-cured streaky bacon

Preparation info

Difficulty
Easy
Ready in
45 min

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Our cauliflower hotcakes are best served immediately, when still crisp and hot from the pan. They are great as an afternoon snack too. The hotcakes and the bacon take around the same time to cook, so try to get them cooking at the same time to make it easier when assembling.

Ingredients

½ small cauliflower, cut into small florets
125 g (4½ oz) self-raising flour

Method

Bring a pan of salted water to the boil, add the cauliflower and blanch for 3 minutes. Fish out with a slotted spoon and drain in a colander, transfer to a plate and allow to cool for 15 minutes.

While the cauliflower is cooling, sift the flour into a mixing bowl and whisk in the eggs to create a thick batter. Add the onion, garlic, chilli, coriander, cumin, turmeric and the salt and pe