All about the Sides, 42 of 50. Roasted Cauliflower Cheese Croquettes… now when I say these were naughty I mean the best possible kind of filth. Not often I make an audible approval of my own work but on this occasion my mind took over and I couldn’t stop myself. Makes enough for 12-14 croquettes 1 head of cauliflower cut into florets Drizzle of olive oil Pinch of salt 50g butter 50g plain flour 500ml whole milk 1 tsp Salt 1 tsp white Pepper 1/2 tsp ground nutmeg 1 1/2 tbsp Worcestershire sauce 1 tbsp mustard of your choice (I used truffle mustard) 100g strong mature cheddar 60g Parmesan Flour Beaten egg Panko Oil for frying 1. Roast the cauliflower with a drizzle of oil and a pinch of salt at 200c/400f for 20-25 mins until tender and a little charred 2. Brown the butter in a saucepan then add the flour to form a roux, cook out for 2-3 mins then start adding the milk bit at a time constantly stirring until a smooth sauce forms 3. Season with salt, pepper, nutmeg, Worcestershire sauce and the mustard 4. Turn off the heat then add the cheddar and Parmesan stir through well 5. Sit in a fridge until completely cool 6. Use a little oil in your hands to form the croquettes into the size of golf balls 7. Coat them in flour, then beaten egg then Panko 8. Deep fry in batches at 175c/350f for 4-5 mins until super golden and crispy 9. Serve with more Parmesan #cauliflower#cheese
All about the Sides, 42 of 50. Roasted Cauliflower Cheese Croquettes… now when I say these were naughty I mean the best possible kind of filth. Not often I make an audible approval of my own work but on this occasion my mind took over and I couldn’t stop myself. Makes enough for 12-14 croquettes 1 head of cauliflower cut into florets Drizzle of olive oil Pinch of salt 50g butter 50g plain flour 500ml whole milk 1 tsp Salt 1 tsp white Pepper 1/2 tsp ground nutmeg 1 1/2 tbsp Worcestershire sauce 1 tbsp mustard of your choice (I used truffle mustard) 100g strong mature cheddar 60g Parmesan Flour Beaten egg Panko Oil for frying 1. Roast the cauliflower with a drizzle of oil and a pinch of salt at 200c/400f for 20-25 mins until tender and a little charred 2. Brown the butter in a saucepan then add the flour to form a roux, cook out for 2-3 mins then start adding the milk bit at a time constantly stirring until a smooth sauce forms 3. Season with salt, pepper, nutmeg, Worcestershire sauce and the mustard 4. Turn off the heat then add the cheddar and Parmesan stir through well 5. Sit in a fridge until completely cool 6. Use a little oil in your hands to form the croquettes into the size of golf balls 7. Coat them in flour, then beaten egg then Panko 8. Deep fry in batches at 175c/350f for 4-5 mins until super golden and crispy 9. Serve with more Parmesan #cauliflower #cheese