Cauliflower Croquettes

Cauliflower Croquettes

I'm guilty of indifference towards a few vegetables, cooking them the same way over and over again, or leaving them sitting in the darkest, most unreachable corners of the fridge until it's too late and I get the remorseful joy of having to throw them in the bin. Cauliflower is on that list, neglected for all the wrong reasons, but not for long. 

This superfood has less calories than broccoli and all the good nutrients that you can find on kale. Full of vitamin C and K, fibre and omega-3 fatty acids, you have to be crazy not to give this beauty a second chance. 

These crunchy croquettes are good on their own, but because of their delicate flavour, they also go very well next to a cold meats or cheese platter. I like serving mine with a quick lime dressing. 

This recipe comes from The Silver Spoon, one of my favourites cookbooks. Makes 20 bite size croquettes. 

  • 550g cauliflower florets 
  • 1 garlic clove
  • 25g butter
  • 1/2 tsp olive oil
  • 2 eggs
  • 40g freshly grated Parmesan cheese
  • 1 tbsp chopped parsley
  • Pinch of nutmeg
  • 200g breadcrumbs (separate them into two bowls of 100g each)
  • 40g flour
  • 900ml vegetable or canola oil for frying 
  • Salt & pepper

Place the cauliflower in a pot of cold salted water and simmer for around 8 minutes or until tender. Drain.

 In a large frying pan, melt the butter in the olive oil, add the garlic and cauliflower florets and cook for a further 5 minutes or until they start to brown. Let them cool. 

Using a food processor or a ricer, mash the florets and garlic until you get the consistency of mashed potatoes. In a large bowl, mix together the mashed cauliflower, 1 egg, Parmesan cheese, parsley, nutmeg, 100 grams of breadcrumbs and season with salt and pepper. Mix well with your hands or a wooden spoon until you get a firm consistency that allows you to shape the croquettes without being too sticky. If your mix is too soft you can add more breadcrumbs or better yet, leave it in the fridge for 15 minutes. 

In three separate bowls, spread the flour, beat the reaming egg and get ready the reaming 100 grams of breadcrumbs. Heat the vegetable oil in a large pan. Dip the croquettes first in the flour, followed by the egg and finally, in the breadcrumbs

Fry for a couple of minutes, until golden brown on both sides. Drain on a paper towel. 

This is what you need to make the lime dressing:

  • Zest and juice 1 lime
  • 4 tbsp olive oil
  • 1/4 tsp chili powder
  • 1 garlic clove, minced
  • 1/4 tsp dried oregano
  • Salt & pepper

Whisk all the ingredients together until well combine.