Basil almond dip with anchovy and cauliflower fritters recipe

Ingredients

• Fritters
• 1 cauliflower, halved, divided into large florets, then florets halved
• 250 gram high-grade flour
• 2 eggs, lightly beaten
• 250 millilitre cold water
• 1/2 teaspoon chilli powder
• 2 litre canola oil, for deep frying
• 1 cup fresh sage leaves
• 1 cup anchovy fillets
• Basil Almond Dip
• 2 clove garlic, chopped
• 200 gram fresh tomatoes, deseeded then chopped
• 40 gram parmesan, grated
• 100 gram toasted almonds
• 1/2 cup basil leaves, sliced
• 1 tablespoon red wine vinegar
• 125 millilitre extra virgin olive oil