Heat 30ml olive oil in a pan and cook ginger for two minutes.
Add cherry tomatoes and 2 tbsp maple syrup then season and soften for five minutes.
Set the chutney aside to serve warm or cold.
Core the cauliflower and chop florets finely into a couscous texture.
Sauté the cauliflower with oil, curry powder, vinegar, and maple syrup for five minutes.
Boil kale for two minutes, drain, refresh with cold water, and chop roughly.
Whisk gram flour, spices, milk, feta, and kale into a thick batter.
Fry tablespoons of batter in oil for a few minutes on each side.
Mix apple, onions, and herbs into the cauliflower and serve with stacked fritters and chutney.