INSTRUCTIONS

Cut the cauliflower into florets and boil until soft. Drain and place in a bowl with the flour, eggs and salt. Mash together with a fork.

Heat a frying pan on a medium heat together with a drizzle of olive oil. Divide the mixture into four and place in the hot frying pan. Cook until one side is golden brown and turn.

Meanwhile, prepare the asparagus. If you take a whole asparagus stalk and bend the told down it will snap giving you the freshest part of the asparagus. Discard the rest.

Cut the bottoms off the tender stem broccoli, leaving as much of the stalk as you like.

In a separate pan heat a drizzle of olive oil and add the broccoli and asparagus and cook until they are starting to soften but are still firm. While they are cooking chop up the basil.

When the cauliflower fritters are golden brown on both sides plate up and add a pole of the cooked vegetables on top of each fritter and sprinkle with the basil and a pinch of salt Drizzle with olive oil if desired.