Cauliflower croquettes are a low carb alternative to potato croquettes and here I’ve added cheese and onion. With no breadcrumb coating they are also gluten free.
It was time that I should revise the old cauliflower croquette recipe as I keep seeing croquettes everywhere in Aruba. This is due to the Dutch influence on the island. You can even purchase them from a vending machine at one of the supermarkets. However, since they are made with flour, deep fried and breaded are sadly not for me. We recently went to a local theatre and I watched people purchase them in the interval for a snack that made me hanker after a croquette even more.
I had made a batch of cauliflower croquettes in December and added Mozzarella cheese to them to change the recipe a bit. They did not keep their shape and spread all over the baking tin. The mixture was spooned into a baking dish, mashed together with a sprinkling of cheese on top and grilled. Cauliflower and cheese bake anyone?
The desire for a batch of cauliflower croquettes was still there since the “hiccup” in the kitchen so in I went in for round two. This time I used Cheddar Cheese instead of Mozzarella and added some chopped spring onions. Although you could bake them I was after the crispy coating without deep frying them. This called for the frying pan, so in they popped and I pan fried them. Much to my delight, this did give me the golden crispy coating I was hankering after. As a comparison, I baked a couple of cauliflower croquettes in the oven. Although just as delicious, they only had a slight golden hue to the outside. No crispy texture though.
When frying the cauliflower croquettes in the pan, you have a bit more control over their shape and can fashion any unruly croquette back into shape with your spachelor. Unlike my December batch, where I watched them in the oven collapsing and blending down into each other.
WATCH THE RECIPE HERE:
We enjoyed the rest of the batch the next morning for breakfast with a couple of eggs. I placed them back in a frying pan and pressed the shape down into a patty. A minute or so each side, heating the cauliflower croquette back into life and was suddenly transformed into a cauliflower hash brown. Very delicious and filling too.
WATCH THE VIDEO
- 1 Cauliflower
- 1 Cup (100g) Parmesan Cheese grated
- 2 teaspoons garlic powder
- 4 spring onions finely chopped
- 1/2 cup (56g) Cheddar Cheese grated
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- Cut the cauliflower into florets, place in a saucepan of water, bring to the boil, cover and simmer for 10-15 minutes until soft.Drain the water and cool.Remove the excess water from the florets. I either squeeze them in my hand or put them in my nut milk bag and squeeze.Mash the cauliflower either by hand or blender.Add the chopped spring onions, Cheddar cheese, 1 cup Parmesan cheese, mustard and seasoning. Mix thoroughly.Make into croquettes shapes by hand.Place the croquettes onto parchment/greaseproof paper and put into the fridge for about 30 minutes to firm up.
Heat the olive oil in a frying pan on a medium heat
Gently fry the croquettes, turning over until golden in colour.Eat and enjoy!