Cauliflower Fritters with Pea Sauce

Place the flour in a bowl and make a well in the center. Add the egg yolk, oil, salt, and pepper to taste.

Gradually mix the ingredients, adding just enough water to achieve a smooth, homogeneous batter that is not too runny.

Let the batter rest for about 20 minutes to ensure it becomes light and airy.

Clean the cauliflower by removing the leaves, wash it, and place it in a pot with water and salt.

Cook over low heat until tender.

Finely chop the onion and garlic, and sauté them in a saucepan with a bit of oil.

Once the onion becomes translucent, add a tablespoon of flour to thicken the sauce, then pour in the wine and let the alcohol evaporate.

Add the hot vegetable broth to the mixture and cook over low heat until the sauce reaches a medium-thick consistency.

Chop the parsley and stir it into the sauce, cooking for one more minute.

Season with salt and pepper to taste, let the sauce cool slightly, and blend or process it using a kitchen mixer until smooth.

Drain the cooked cauliflower and cut it into medium-sized pieces.

Dip each piece of cauliflower into the fritter batter and fry in plenty of hot oil until lightly golden.

Serve the fritters with the pea sauce on the side or drizzled over the top, depending on your preference.