Cauliflower cheese croquettes
- May 2017
- Makes 14-16
- Hands-on time 40 min, oven time 20 min, plus chilling
We’ve turned cauliflower cheese into an impressive party canapé. Crunchy on the outside but soft and cheesy inside, these Spanish-style croquettes are easy to eat with a drink in hand. Cheers!
For another cheesy croquette recipe, try our goat’s cheese croquettes.
- Vegetarian recipes
- 14g (5.2g saturated)
- 13.4g (3g sugars)
If you like truffle flavour, replace some of the 2 tbsp walnut oil with a dash of truffle oil. It has a strong flavour so taste before adding more.
The oil used for frying can be re-used. Save the plastic container. Let the oil cool, then pour through a coffee filter, return to the container and mark with the date and what you’ve used it for (especially important if you’ve been frying fish).
A roux is a mixture of fat (usually butter but you could use olive oil, lard or any other oil or fat) and flour that’s mixed together and used to thicken sauces. Cooking the roux before using it to thicken a liquid stops the sauce having a raw, floury taste, 3-4 minutes of cooking should be enough. The roux is ready when it gives off a biscuity aroma.
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