![Cauliflower Fritters](https://cdn.statically.io/img/www.foodandwine.com/thmb/k8v2xJB1f6Uczibch3Xytwte21w=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200612-r-xl-cauliflower-fritters-2622965a11214da19ad0fef7b649e0f9.jpg)
Ingredients
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3 large egg whites
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1/4 teaspoon freshly ground pepper
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Salt
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6 tablespoons whole-milk yogurt
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1/2 teaspoon baking powder
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Salmon caviar, for garnish
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1/4 teaspoon ground cumin
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1/4 teaspoon ground coriander
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1/8 teaspoon ground allspice
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1/2 large head of cauliflower, florets finely chopped (2 cups)
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1 1/2 teaspoons extra-virgin olive oil, plus more for frying
Directions
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Preheat the oven to 350°. Bring a medium saucepan of salted water to a boil. Add the cauliflower and cook for 2 minutes. Drain well, then spread the cauliflower on a paper towel–lined baking sheet to cool; pat the cauliflower dry.
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In a small bowl, combine 1/2 teaspoon of salt with the baking powder, cumin, coriander, pepper and allspice. In a large bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until firm peaks form. Fold in the cauliflower and the spice mixture.
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Heat a large nonstick skillet. Very lightly oil the skillet. Drop tablespoons of the fritter batter into the skillet and cook over moderately high heat until browned on the bottom, about 2 minutes. Reduce the heat to moderate and cook until browned on the other side, about 2 minutes. Transfer the fritters to a large rimmed baking sheet. Repeat with the remaining batter, coating the skillet with oil as needed.
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In a small bowl, blend the yogurt with the 1 1/2 teaspoons of olive oil and season with salt. Reheat the fritters in the oven, about 2 minutes. Garnish each fritter with 1/2 teaspoon of yogurt sauce and some caviar. Transfer to a platter and serve.
Make Ahead
The fritters can be fried earlier in the day and kept at room temperature. Reheat before serving.