It doesn’t look attractive, but it tastes all the better! Those little cauliflower croquettes are truly versatile and can be served as a side dish, snack or finger food at a party.
Cauliflower CroquettesCourse: SidesDifficulty: Medium
Serve it as a side dish, snack or finger food.
1 head cauliflower, cut into florets
2 tablespoons butter
1/2 cup freshly grated Parmesan cheese
1 fresh flat-leaf parsley sprig, chopped
pinch of freshly grated nutmeg
1/12 – 1 3/4 cups bread crumbs + extra for breading
3 – 4 tablespoons all-purpose flour
vegetable oil, for deep-frying
salt and pepper
- Put the cauliflower in a large pan, add cold water and a pinch of salt, and bring to a boil, then simmer for 10 minutes, until just tender. Drain thoroughly.
- Melt the butter in a skillet, add the cauliflower, and cook over medium heat, stirring occasionally, for 5 minutes. Remove the skillet from the heat and let cool slightly, then pass the cauliflower through a food mill into a bowl (alternatively, puree with a stick blender).
- Add one of the eggs, and the Parmesan, parsley, and nutmeg, mix well, and season with salt and pepper. Stir in as many bread crumbs as required to obtain a fairly firm consistency. Shape the mixture into croquettes.
- Beat the remaining egg with a pinch of salt in a shallow dish. Spread out the flour in another shallow dish and spread out the remaining bread crumbs in a third.
- Heat the oil in a large pan. Dip the croquettes first in the flour, then in beaten egg and, finally, in bread crumbs. Fry in the hot oil, then remove with a slotted spoon or slotted spatula and drain on paper towels. Place on a warm serving dish.