Cauliflower Parmesan Croquettes

Cauliflower Parmesan Croquettes

Garden-grown cauliflower transforms into a decadent appetizer – delicious with herby dip!

 

Recipe:

 

  1. Cut a large head of cauliflower into florets and roast with olive oil, salt and 3 cloves garlic at 400 degrees F for 18-25 minutes or until tender.
  2. Let cool and transfer to a food processor with ½ cup grated parmesan cheese, 1 egg and 1 tsp salt; process until chunky but uniform and broken down.
  3. Add 1 cup panko or bread crumbs and pulse to combine.
  4. Divide mixture into 15 balls on a parchment lined baking sheet and roll each ball between the palm of your hands to create an oval shape. Chill croquettes for 30 minutes before frying.
  5. Heat ½” oil in a large skillet and fry about 1-2 minutes per side, rolling around until brown and deep golden all over. Transfer to a paper towel lined baking sheet.
  6. In a small bowl, combine ½ cup sour cream or plain yogurt with ¼ tsp salt and pepper and ¼ cup mixed chopped herbs like parsley, dill, cilantro and green onion tops. Serve croquettes with dip.
March 1, 2022
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