In a large frying pan, fry onion in the grapeseed oil over a medium heat until it is soft and lightly coloured. Add cauliflower and sauté for 2 minutes.
Place in a colander to drain any excess liquid and allow to cool slightly.
In a bowl, whisk eggs with flour until well blended. Add pepper and herbs and mix well. Fold mashed feta into eggs,together with cooked onions and cauliflower. If batter is too runny,add a little more flour.
On medium heat, cover bottom of a large,non-stick,frying pan with enough olive oil to deep fry and spoon in a dollop for each fritter. Do not overcrowd the pan. Turn and cook until both sides are lightly browned. Drain on absorbent paper towel.
Place the fritters on a plate and serve with tomato-chilli relish.
Note:To make cauliflower filo pastries see similar recipehere
Photography by William Meppem.