OVERVIEW

Preparation

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  Cut cauliflower florets from stalk, wash and cook in boiling salted water for about 10 minutes. Meanwhile, wash mint, shake dry and chop finely. Peel and finely chop garlic. Halve cucumber lengthwise, remove core, grate coarsely and squeeze well. Mix with Exquisa Fromage Frais Natural, garlic and sugar. Stir in chopped mint and season with salt and pepper. Cover and refrigerate.
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  Pour cauliflower into a colander and drain well. Then chop and mix with eggs, flour, baking powder and cumin. Season with salt and pepper. Heat 4 tablespoons of oil in a large non-stick frying pan. Pour 6 mounds of mixture directly into the hot oil, press into flat puffs and fry for 3-4 minutes on each side until golden brown. Process remaining mixture in the same way and keep warm in preheated oven (electric stove: 150 °C/ convection oven: 125 °C).
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  Arrange cauliflower pancakes and cucumber curd on plates and garnish with mint leaves.