Cauliflower Croquettes

• cauliflower florets↗½

  cut into florets

• milk↗200ml ml
• plain flour↗6 tbsp tbsp
• butter↗25g g
• cheddar↗50g g

  grated

• breadcrumbs↗50g g

  (see tip)

• parmesan↗25g g

  (or vegetarian alternative), finely grated

• egg↗1

  beaten

• oil for frying and greasing

  for deep frying and greasing

Step-by-step instructions

1. 1

   Place the cauliflower florets in a large pot and cover with boiling water. Bring to a boil and cook for 5 minutes until tender. Drain well, then let cool. Once cool enough to handle, chop into small pieces and set aside.

2. 2

   Pour the milk into the pot with half of the flour and add the butter. Whisk together and slowly bring to a boil, stirring constantly until the mixture becomes smooth and thick. Add the cooked cauliflower and cheddar, mix well and season with salt and pepper to taste. Let cool in the pot.

3. 3

   When the cauliflower mixture has cooled, spread it on a large sheet of greased film. Shape a long sausage‑like form and tightly wrap it in the film. Chill in the refrigerator for at least an hour or overnight.

4. 4

   Sprinkle the remaining flour onto a plate and season with salt and pepper. On another plate mix the breadcrumbs and parmesan, and place a bowl with beaten egg nearby. Unroll the cauliflower filling and cut or snap off 12 short sections, shaping them into small sausages – it helps to lightly oil your hands as the mixture is quite sticky. Coat each piece first in flour, then in egg, and finally in the parmesan crumbs. Fill a medium‑sized pot with oil to half depth and heat until the temperature reaches 180 °C (a deep fryer can also be used). If you have no thermometer, a piece of bread should sizzle and turn golden after 15‑20 seconds.

5. 5

   Fry 3‑4 croquettes at a time in the oil, removing them when they turn golden‑brown, using a slotted spoon. Let them drain on a paper‑towel‑lined plate until all croquettes are fried.