Cauliflower Parmesan Croquettes

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

Ingredients

For the Croquettes:

• 1 large head cauliflower, cut into florets
• Olive oil (for roasting)
• 3 garlic cloves
• Salt, to taste (plus 1 tsp for mixture)
• ½ cup grated Parmesan cheese
• 1 egg
• 1 cup panko or breadcrumbs
• Neutral oil (for frying)

For the Herby Yogurt Dip:

• ½ cup sour cream or plain yogurt
• ¼ tsp salt and pepper
• ¼ cup chopped fresh herbs (parsley, dill, cilantro, green onion tops)

Instructions

1. Cut a large head of cauliflower into florets and roast with olive oil, salt and garlic at 400 degrees F for 18-25 minutes or until tender.
2. Let the roasted cauliflower cool slightly, then transfer to a food processor with grated Parmesan, 1 egg, and salt. Pulse until the mixture is chunky but uniform. Add the panko or breadcrumbs and pulse again to combine.
3. Scoop the mixture into 15 portions and roll each one between your palms to form oval-shaped croquettes. Place them on a parchment-lined baking sheet and chill for 30 minutes.
4. Heat ½ inch of oil in a large skillet over medium heat. Fry the croquettes for 1–2 minutes per side, rolling around until brown and deep golden all over. Transfer to a paper towel lined baking sheet to drain.
5. In a small bowl, combine sour cream or yogurt with salt, pepper, and chopped fresh herbs such as parsley, dill, cilantro, and green onion tops. Serve the croquettes warm with the herby dip.