I have to be honest. I could eat a whole bowl of vegetables but I would struggle with cauliflower. Definitely not at the top of my list.
I find it bland: it needs a boost, a kick, something extra to allow its flavour to be enhanced and appreciated at best.
I knew what I was going to do with a chubby and youthful looking cauliflower I saw at my local's farmers market the other day. The wind was blowing in all directions and there I was heading back home holding and cradling this pure white and delicate precious flower just like I would have done with a baby, as almost to protect it from the insane weather we have been having recently.
God knows how many times I have encouraged my children to eat cauliflower. Well, the time has come, it worked. I turned it into crunchy-outside and soft-inside croquettes. And they ate it. All of it. YES!
This is perfect as an appetizer. You can put a small cube of cheese, sausage or ham inside each ball if you want to make it richer.
- Prep Time : 40 minutes
- Cook Time : 25 minutes
Wash the cauliflower and cut off the florets. Steam or cook them in salty boiling water for 10-15 minutes until soft. Drain in a colander
With the fork mash the cauliflower well, put it in a bowl; add 2 eggs, the chopped parsley, some grated nutmeg, the cheese, salt and pepper, and about 150 g breadcrumbs enough to get a dough-like consistency. Add more if needed
Make little balls, roll them in flour, coat them in the whisked egg and then onto the remaining breadcrumbs
Fry the croquettes in hot shallow oil until all sides are golden
You can serve them with mayonnaise or with any dip you like and you can pierce them into skewers alternating with orange slices.