Cauliflower and parmesan fritters with roasted tomatoes recipe Recipe | Better Homes & Gardens Austr

Ingredients

• 6 vine-ripened tomatoes, halved
• freshly ground black pepper
• 2 cups baby spinach leaves to serve
• For the fritters
• 375g cauliflower cut into florets
• 2 cloves of garlic, crushed
• 1/4 cup of plain flour
• 1/3 cup of grated parmesan
• 60g egg, whisked
• 1 Tbsp olive oil
• Lemon wedges to serve
• Minted yoghurt
• 130g Greek-style natural yoghurt
• 2 Tbsp finely shredded mint
• 1 tsp finely grated lemon zest