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?
Keto Cauliflower Croquettes
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.
What to Serve with Cauliflower Croquettes?
You can serve croquettes as a snack or appetizer but I prefer them as a side dish. Back in the UK, potato croquettes are served with a hearty roast dinner or a main comfort food dish. One main dish we love to serve these cauliflower croquettes with is a hearty Keto Chicken Pot Pie Casserole.
We have also enjoyed left over croquettes 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 RECIPE HERE:
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OTHER LOW CARB CAULIFLOWER RECIPES
Cauliflower Cheese & Onion Croquette
Ingredients
- 1 Cauliflower
- 1 Cup Parmesan Cheese grated
- 2 teaspoons garlic powder
- 4 spring onions finely chopped
- ½ cup Cheddar Cheese grated
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
Instructions
- 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!
Notes
Nutrition
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Sharron Powers
If I wanted to use bread crumbs would I roll the croquettes in bread crumbs after forming and before putting in the refrigeratoe? Would I dip them in egg first??
Also you indicated some issues with certain types of parmesan, esspecially fresh - what do you recommend?
Angela Coleby
Dip them in egg, then roll them in breadcrumbs after forming. Chill in the fridge to keep their shape. As for the Parmesan, I found the dry shredded a lot easier to use than fresh. Fresh made the croquettes spread out into patties!
Lisa
Those look delicious!
Ash
Is the Dijon mustard for dipping? Or does it go into the mash with all of the other ingredients?
Angela Coleby
It goes in the mash but I like the idea of using it for dipping!
Amanda
I followed the recipe for these exactly as written, but the croquettes sadly stuck *really* badly to my pan and melted into each other. Not one to waste, I scraped everything together and had it like faux mashed potatoes, but I was really wanting some crispy croquettes! I'll definitely tinker with this recipe and see if I can get it to work for me - apart from my little issue, it was pretty quick to put together and tasted delicious.
Angela Coleby
I have had the same problem when I used a different brand of Parmesan and especially using fresh. Once they spread out on the tray so much, I pressed them down and pretended this was a new dish! It's only happened twice to me and I've baked these a lot. Perhaps squeeze as much water as you can from the cauliflower and let the croquettes sit in the fridge overnight. Good luck for the next time!