Ingredients

• For the spread:
• 2 cups peas, blanched if fresh or thawed if frozen
• 1/4 cup mint leaves, finely chopped
• 2 cloves of garlic, minced
• 1/4 cup walnuts, chopped
• 1/4 cup parmesan cheese, shredded
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon fine sea salt
• 1/3 cup extra-virgin olive oil, plus more to thin if necessary
• For the fritters:
• 1 small head cauliflower, cut into florets (about 2 1/2 cups worth)
• 1/2 cup chickpea flour
• 1/4 cup grated parmesan cheese
• 2 scallions, white and green parts, thinly sliced
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 2 to 3 tablespoons grapeseed oil for frying