I’ve been making Indian for the last week or so, it’s so easy to make enough for leftovers and then add another dish every couple of days. I had a small amount of cauliflower that needed to be used up so I made a second attempt at the Parmesan-Cauliflower Fritters recipe from the Vegetarian Times.

The first time I made these fritters I found them very bland, but I wanted to work with the recipe because it was easy, healthy, and the fritters actually held their shape well (which can be alot to ask of a fritter), so I made a note to try them with something saucy and spicey, like Indian food.

This time I added cumin to the mixture, but the Indian dishes I ended up making were new to me and didn’t turn out especially saucey, so the fritters still seemed bland and boring. I finally found thier place though, the next morning, when putting together our lunches for work. I had made a slightly modified version of the Cannellini Vinaigrette that Lydia from The Perfect Pantry adapted from Perfect Tapas, which itself had seemed a bit of a failure at first taste; a bit off tasting from substituting white wine for wine vinegar, overly oiling from perhaps undercalculating the ratio of dry beans to canned.

I paired the Marinated Cannellini Beans with the Quinoa Cakes on a bed of Mache, and the sum was better than all it’s parts. I finally figured out where the Quinoa Cakes belong and the extra oil in the beans became a flavourful salad dressing. A perfect lunch . . .

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