Cauliflower Croquettes With Peppadew Aioli Recipes

CAULIFLOWER CROQUETTES RECIPE

Steps:

• To begin making the Cauliflower Croquettes Recipe, we will first pressure cook the cauliflower with little water and sprinkle some salt and cook it for 2 whistles.
• Keep it aside and allow the pressure to release naturally.
• In a sauce pan, heat milk, add butter, garlic and little salt and bring it to a boil. Once it starts boiling, slowly add flour and keep whisking till it comes together and forms a lump.
• Set aside and rest for few minutes till the mixture cools down.
• In the mean while take the cauliflower out and blitz it in a blender to a coarse mixture.
• Heat a saucepan, add a little butter and some chopped garlic and allow it to sizzle for few seconds.
• Add the ground cauliflower mixture, sprinkle the seasonings like rosemary, oregano and tabasco sauce and check for salt as well.
• Keep cooking the mixture for around 10 - 15 minutes and set aside to cool down.
• Once done, mix the cauliflower into the flour and milk mixture and shape them into cylindrical shapes.
• Refrigerate the croquettes for at least 15 minutes in the freezer before you fry them.
• Whisk the egg in a plate and keep it ready, keep the bread crumbs also by the side.
• Heat a flat skillet and add some oil to shallow fry the croquettes.Take the croquettes out and dip them in egg and coat evenly with bread crumbs and shake off any excess crumbs.
• Drop them into the hot oil carefully and shallow fry the till they turn golden brown. Skim the croquettes and drain it over a paper napkin.
• Serve the Cauliflower Croquettes Recipe along with Tzatziki Recipe - A Greek Yogurt Dip or Cottage Cheese Dip Recipe With Pepper and Olives to make it even more appetizing during any house parties.

CAULIFLOWER CROQUETTES

Steps:

• Put the cauliflower florets into a large saucepan and cover with boiling water. Bring up to the boil and cook for 5 mins or until tender. Drain really well then allow to cool. Once cold enough to handle chop them up into small pieces and set aside.
• Pour the milk into a saucepan with half the flour and add the butter. Whisk together and slowly bring to the boil mixing all the time, until smooth and thick. Add the cooked cauliflower and the cheddar and mix well and season to taste with salt and pepper. Leave to cool in the pan.
• Once the cauliflower mixture has cooled spread it out on a large sheet of oiled cling film. Roll into a long sausage shape and wrap tightly in the cling film. Chill in the fridge for at least an hour or overnight.
• Tip the remaining flour onto a plate and season with salt and pepper. On another plate mix together the breadcrumbs and the parmesan then put the bowl of beaten egg next to it. Unwrap the cauliflower filling and cut or pinch off 12 short lengths and roll into small sausage shapes to form the inside of the croquettes - it's a good idea to put a little oil on your hands as the mixture is quite sticky. Put each one into the flour first and roll them to coat. Next dip them in the egg followed by the parmesan crumbs. Half-fill a medium sized saucepan with the oil and heat until the oil reaches 180C (you can also do this in a deep-fat fryer). If you can't measure the temperature, a piece of bread should sizzle and turn golden in 15-20 seconds.
• Deep fry 3 or 4 croquettes at a time in the oil, lifting out once golden brown using a slotted spoon. Leave them to drain on a plate lined with kitchen paper until all the croquettes are fried.

CAULIFLOWER PATTIES

Steps:

• Bring water to boil in a saucepan. Add cauliflower; boil until tender, about 15 minutes. Strain cauliflower, transfer to a bowl, and mash with a fork.
• Stir almond flour, eggs, cayenne pepper, salt, and black pepper into cauliflower until well-combined; form into 1/4-cup sized patties.
• Heat 1 teaspoon olive oil in a skillet over medium heat. Fry patties in a single layer until golden brown, about 5 minutes per side. Repeat with remaining patties and olive oil.

CAULIFLOWER AND AIOLI

Steps:

• Steam the cauliflower al dente.
• Whisk the garlic into the egg yolks.
• Whisk in the oil very gradually.
• Put the aioli (garlic-egg yolk sauce) into a small bowl standing on a flat plate.
• Arrange florets around bowl.

CAULIFLOWER CROQUETTES WITH PEPPADEW AIOLI

Steps:

• To make the croquettes: In a large saucepan over low heat, add the milk and a large pinch of salt. Bring to a simmer, add the cauliflower and cook until tender, about 8 minutes. Remove the cauliflower from the pot, place in a bowl and pat dry with a towel. Toss the cauliflower with 2 tablespoons butter and put into a food processor. Pulse 3 to 4 times. Let the mixture cool slightly and add 1 egg, Parmesan, parsley, nutmeg, salt and pepper, to taste, and pulse to combine. Remove to a large bowl, then add 1 cup of the bread crumbs and stir. There should be enough bread crumbs to hold the mixture together to form into balls. If the mixture is too wet add a little more panko.
• Heat the vegetable oil to 350 degrees F in a large Dutch oven.
• Form the mixture into 2-inch round balls and set aside on a plate. Place the flour, 2 whisked eggs, and remaining panko into 3 separate bowls and season each with a little salt and pepper. Place each of the croquettes into the flour then the egg wash and then the panko.
• Place the croquettes into the oil, in batches if necessary, and fry until golden brown, 4 to 5 minutes. Remove the croquettes with a slotted spoon and drain on paper towels. Season with salt and place on a serving dish.
• To make the aioli: Place garlic, lemon juice, zest, and egg yolks in a blender or food processor. Blend until the ingredients are combined. With the machine running, remove the lid and slowly drizzle in the olive oil. When well combined, taste for seasoning, adjust if necessary, then add the peppadews and pulse until aioli is speckled with them, but not fully blended.
• Remove the aioli to a small serving bowl and serve with the Cauliflower Croquettes.