Cauliflower stalk and ricotta cheese fritters with stalk ‘slaw Cauliflower stalk and ricotta cheese fritters with stalk ‘slaw Root to shoot cooking and eating is thrifty, creative and most importantly delicious. Cauliflowers are available all year round in the UK and their peak season is spring and autumn. This cauliflower stalk and ricotta cheese fritter and stalk ‘slaw shows off all the different flavours of this humble vegetable to make a great light lunch or starter. Ingredients (for 4 people) 300 grams cauliflower stalks and leaves 140 grams self-raising flour 1 teaspoon baking powder 1 teaspoon cumin seeds Zest from 1 lemon 2 eggs 100 grams of ricotta 100 millilitres milk 50 grams Parmesan/ hard cheese, grated olive oil, to fry For the slaw: 200 grams cauliflower leaves, finely sliced 2 small red onions, finely sliced 2 carrot, grated or finely sliced 1/2 fennel bulb (option, you can use cabbage if you don’ have fennel), finely sliced 2 tablespoons of creme fraiche (or Greek yoghurt) 2 tablespoons mayonnaise Method Bring a pan of salted water to the boil then cook the cauliflower stalks for around 10 minutes until tender. Leaves to cool Grate the cooled cauliflower stalks and roughly chop the raw leaves and pop in a mixing bowl. Lightly whisk the egg then add to the mixing bowl along with the flour, baking powder, cumin, nutmeg, egg, ricotta, milk, Parmesan and seasoning. Lightly mix everything together with a spatula until incorporated (but don’t work the mixture too much) Heat a drizzle of olive oil in a non stick frying pan on a medium heat. In batches, fry handfuls of the fritter mixture for 2-3 minutes on each side until golden brown. For the slaw, finely slice the vegetables and pop in a mixing bowl with the creme fraiche and mayonnaise. Stir then season and serve alongside the fritters. Hungry for more? Check out more root to shoot recipes. Eat the seasons - with our seasonal guide to veg and fruit.