Cauliflower Croquettes

with Cedar St halloumi

Cauliflower Croquettes

with Cedar St halloumi
Method

Serves 6

Bring a pot of water to the boil. Cut cauliflower into florets and add to boiling water with a pinch of salt. When cauliflower is al-dente drain into a colander.

Squeeze all of the milk from the sourdough and then combine bread with pecorino cheese and 1 egg in food processor. Add half of the cauliflower into the food processor and blend until a smooth paste.

Break the remaining florets into a bowl and combine with breadcrumbs. Then add cauliflower paste and mix together, folding with a wooden spoon.

When combined check the seasoning and then shape into croquettes (about 30g each). Crumb the croquettes by coating first in flour, then eggwash (one egg lightly beaten) and then in breadcrumbs. Deep fry at 180°C until golden. Serve with grilled halloumi cheese.

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