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
Cauliflower Cheese & Onion Croquette
Ingredients
- 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
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
6 Comments
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Ash
December 23, 2018 at 4:01 pmIs the Dijon mustard for dipping? Or does it go into the mash with all of the other ingredients?
Angela Coleby
December 26, 2018 at 11:31 amIt goes in the mash but I like the idea of using it for dipping!
Amanda
April 5, 2018 at 7:08 pmI 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
April 5, 2018 at 7:50 pmI 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!