For a simple snack, starter or party nibble try these moreish cauliflower bites with mayo dip from The Hairy Bikers.
For the aïoli, preheat the oven to 180C/350F/gas 4.
Cut 1cm/⅓in off the top of the garlic bulb to expose the cloves and discard. Loosely wrap the garlic in foil and roast in the oven for 45 minutes, or until very soft. Leave to cool, then squeeze the softened cloves from the skins. Crush the cloves on a chopping board with the side of a large knife to form a paste.
In a bowl, whisk together the garlic with the egg yolks, vinegar, a pinch of salt and the paprika. Very slowly add the oil, drop by drop, whisking continuously, until all the oil is incorporated and you have a thick, glossy and emulsified sauce. (Don't add the oil to quickly or it will split.) The alioli will keep in the refrigerator for 2-3 days.
For the fritters, bring a saucepan of salted water to the boil, add the cauliflower and boil for 5-6 minutes or until tender. Drain well then set aside to cool.
In a large mixing bowl, combine the flour, parmesan, garlic and parsley. Season with salt and freshly ground black pepper then mix in the eggs to make a thick batter, adding a splash of water if it's too dry. gently stir in the cauliflower and fennel seeds.
Heat the olive oil in a large, heavy-based frying pan over a medium heat then drop tablespoonfuls of the cauliflower mixture into the pan, taking care not to overcrowd the pan. Cook for 2-3 minutes until golden, then turn them over and flatten slightly with a fork. Cook for a further 2-3 minutes, or until golden and cooked through.
Serve the hot cauliflower fritters with the aïoli on the side for dipping.
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