Roasted Cauliflower Cheese Croquettes
- making for 12-14 pc
- 1-1.5 hours
- oven, saucepan
For Cauli
Ingredient
cauliflower 1 head
olive oil
salt
For Roux Cheese Sauce
Ingredient
butter 50 g
plain flour 50 g
whole milk 500 ml
Sauce & Seasoning
salt 1 tsp
white pepper 1 tsp
ground nutmeg 0.5 tsp
Worcestershire sauce 1.5 tbsp
truffle mustard 1 tbsp
Cheese
strong cheddar cheese 100 g
Parmesan 60 g
Others
Coating
flour
beaten egg
panko
Garnish
Parmesan
Others
oil for frying
Directions
-
Cut cauliflower into florets
-
Roast the cauliflower with a drizzle of oil and a pinch of salt at 200c for 20-25 mins until tender and a little charred
-
Brown the butter in a saucepan then add the flour to form a roux cook out for 2-3 mins
-
Add milk bit at a time constantly stirring until a smooth sauce forms
-
Add sauce & seasoning
-
Turn off the heat then add cheese stir through well then add the chopped cauliflower
-
Sit in a fridge until completely cool
-
Use a little oil in your hands to form the croquettes into the size of golf balls
-
Coat in flour, then beaten egg then Panko
-
Deep fry in batches at 175c for 4-5 mins until super golden and crispy
-
Serve with more Parmesan
Principles
- Brown butter: milk solid in butter toasted through melting point result in nutty flavor
- Cook flour: cook out raw flour taste
- Adding liquid to roux with temperature difference : avoid lumping
- Adding liquid to roux little by little: avoid lumping
- Fry in batches: remain oil temperature avoid sogginess
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Roux: mixture of usually equal part of flour and fat cooked together to thicken sauce
credit to chefthombateman