Cauliflower, bacon and cheese fritters

1.Preheat oven to 200C. Toss cauliflower with oil and thyme, season to taste and roast, turning occasionally, until golden (35-45 minutes). Cool.

2.Fry bacon in a frying pan over medium heat until crisp (4-5 minutes). Drain on paper towels.

3.Combine milk, butter and a pinch of salt in a saucepan over low heat and bring to a simmer. Whisk in flour and stir until mixture pulls away from the sides of the pan (1-2 minutes). Cool for 5 minutes, then add eggs one at a time, beating well to combine between additions. Cover directly with plastic wrap and cool completely, then stir in cauliflower, bacon, cheese, chives and paprika.

4.Heat vegetable oil in a deep-fryer or deep saucepan to 170C, then deep-fry heaped tablespoonfuls of mixture, turning occasionally, until golden and cooked through (4-5 minutes; be careful, hot oil will spit). Drain on paper towels, then transfer to a serving platter. Scatter with extra cheese, lemon rind, paprika and sea salt and serve with lemon wedges.