Ingredients:
salt and freshly ground pepper
1 whole cauliflower in florets, discard the stems
3 tablespoons olive oil (also olive oil for frying)
2 medium onions, chopped finely
2 cloves of garlic, chopped finely
2 cups of finely chopped tomatoes, skin removed (can be replaced with chopped tinned tomatoes)
1/2 teaspoon sugar
1/2 teaspoon chopped basil
5-8 tablespoons of plain flour
2 large eggs, lightly beaten
1 cup of stale bread chopped finely, or use thick breadcrumbs from a package
1/4 cup of a hard ewe’s cheese, grated (the original recipe has hard mitzithra)
Method:
1. In a large saucepan boil salted water. Place the cauliflower in the water and leave to boil for 5 minutes, remove and drain.
2. In a large frypan on medium heat place 3 tablespoons of oil and sauté the onions with the garlic.
3. Add the tomatoes and allow the mixture to cook on very low heat.
4. Add the herbs, salt, pepper and sugar, cover pan and allow to cook for 15 minutes.
5. In a bowl, mix the eggs with 5 tablespoons of the flour, making a batter, if needed add more flour.
6. To this batter add the breadcrumbs and the cheese.
7. In a deep frypan add olive oil about 2.5 cm deep and heat well.
8. Dip the cauliflower in the batter and fry for about 3 minutes, making sure all sides are cooked and have a light brown colour.
9. Remove and drain on kitchen paper.
10. Serve on a platter and cover with the sauce.
11. Serve hot.
