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These cauliflower croquettes make a great low carb appetiser or side dish. An easy low carb dish with only a few ingredients.
Cauliflower. Farewell potato and welcome cauliflower…come in and make yourself comfortable. Who knew what a tasty and versatile vegetable it is! Low in carbs and simply fabulous with cheese, cauliflower makes a great substitute for potato in these cauliflower croquettes.
WHAT IS A CROQUETTE?
A croquette is traditionally a bread crumbed mashed potato roll with meat or vegetables in it. Often deep fried, they are served as snacks or a side dish. Originally made in France, you can find a version of a croquette all over the world. I’ve seen them sold in hot food vending machines in Holland and Aruba.
For this cauliflower croquette recipe, I’ve kept it simple. You could add ham, spring onions or spicy jalapenos to this. Cauliflower replaces the traditional potato and Parmesan cheese is used instead of breadcrumbs.
WHAT TO SERVE WITH A CAULIFLOWER CROQUETTE
If you are enjoying a croquette as a snack or appetiser, serve them with a garlic mayonnaise or a spicy tomato sauce. A dash of chipotle in mayonnaise goes well too. As a side dish, I find that a cauliflower croquette compliments any meal that is also serving spinach or use in place of potatoes.
If you are looking for more cauliflower recipes here are some :
Cauliflower Croquettes
Ingredients
- ½ head cauliflower
- 1 cup Parmesan grated (dried works better)
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Cut the cauliflower into florets, place in a saucepan of water, bring to the boil and simmer for 10-15 minutes until soft.
- Drain the water and cool. Squeeze the florets in your hand to get rid of excess water.
- Mash the cauliflower either by hand or blender. Add seasoning.
- Make into croquettes shapes by hand.
- Put the Parmesan cheese on a plate and roll the croquettes in the cheese.
- Place the croquettes onto parchment/greaseproof paper and put into the fridge for about 30 minutes to firm up.
- Heat the oven to 190c/375F degrees. Place the croquettes in the oven and cook for about 10-15 minutes, turning them to get an even golden colour.
Notes
Nutrition
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Guinan
If you own a dehydrator, cook and grate a large batch of cauliflower and dehydrate. Then you can add as much/little water when rehydrating to get the right consistancy. This goes for all "wettish" veggies, like zuchini, pumpkin etc.
Angela Coleby
Good tip, thanks!
Carol
Please can you tell me how many carbs in a portion of cauliflower croquettes
Thanks in advance
Angela Coleby
Hi Carol, based on a serving of 12 croquettes in a batch, the carbs for a croquette are 3 carbs total, 2g net. Enjoy!
Liberty River
Why not roast the cauliflower florets to keep them from absorbing water? 15 min at 375 degrees, stir,cook another 10 minuets.
Divalicious
Why not indeed!
Kelly
I tried very hard to squeeze out all the water but it turned out to be tedious. I used a half roll of paper towels to try to get out all the water. I ended up putting in extra garlic because I love garlic. I rolled it in parmesan and shredded asiago and Romano. I baked them on convection at 375. I got the outside hard but inside was still a little mushy. I think next time I'll just use frozen cauliflower and squeeze out the water even more. And I want to pan fry first. The flavor was there it's just difficult and time consuming to squeeze out the water.
Divalicious
Better luck for next time Kelly.
libby anderson
Followed the recipe exactly but my croquettes didn't look anything like yours. Found the cauli didn't stay in shape but I will try again and maybe fiddle with the recipe a bit to make more of an interesting flavour.
Divalicious
Aha...you probably need to squeeze all of the moisture out of the cauliflower. It does contain a lot of water. Try again, squeeze it hard and add more cheese! Hopefully this will work the second time round! Glad you are trying the recipes though!
Sondy
Did you have any luck the second time? I'm going to try these and if they fall apart I'll try adding an egg to bind them. Also, I think I'll steam the cauliflower to help keep it dry. 🙂
Divalicious
The key is getting the moisture of the cauliflower so the ingredients can bind. Try blotting it with some kitchen towel too. Hopes it works the next time around as they are delicious.