Roast cauliflower and anchovy fritters

Deep-frying isn’t as terrifying as it may sound and if the thought of cooking in so much vegetable oil freaks you out, do it with olive oil instead. Using a thermometer to check the oil temperature is the safest and most accurate way to go here – don’t use too shallow a saucepan for frying as you don’t want the oil to work its way over the top of the pan. Throw a few handfuls of grated parmesan into the batter mixture if you like, and note that the best way to spread this over the cauliflower pieces is by using your hands. Messy, but true.