Cauliflower Croquettes

, from Issue #54. September, 2015
Photography by Sarah Tuck .
Cauliflower Croquettes

You’ll need to start this recipe a few hours ahead, or ideally the day before serving, but don’t let that put you off – when you’re sitting down with friends enjoying a croquette with a drink the next day it will all be worthwhile!


½ large cauliflower, outer leaves removed, cut into large florets
1 large Agria potato, peeled and cut into 3cm chunks
1 large clove garlic, crushed
1 cup grated Manchego or mozzarella cheese
¼ cup grated Parmesan
½ cup plain flour
3 eggs, whisked
2 cups breadcrumbs (panko or regular)
sea salt and freshly ground pepper
4 cups rice bran or other neutral oil

2 x baking trays lined with baking paper

Smoked Paprika Aioli
2 egg yolks
1 teaspoon sweet smoked paprika
1 clove garlic, crushed
100 ml rice bran or other neutral oil
150 ml extra virgin olive oil
1 tablespoon lemon juice
sea salt and freshly ground pepper


Put the cauliflower and potato into a large pot of salted water. Bring to the boil then reduce the heat and simmer for 30 minutes or until both potato and cauliflower can be pierced easily with a small sharp knife.

Drain well and return to the warm saucepan to drive off excess moisture.  Once cooled, mash together and stir through the garlic and cheeses.Season well and place in the refrigerator to chill.

Put the whisked eggs in a shallow bowl, the flour in another bowl and the breadcrumbs in a third and season each one. Scoop a heaped tablespoon of cauliflower mix into your hand, press it into a rough sausage shape and roll gently in the flour so it is completely covered. Place on the lined tray and repeat with the remaining cauliflower mix.

Using a fork, roll each croquette in the whisked eggs and then in the breadcrumbs, giving them a firm pat so they are well coated. You will finish up with about 15–20 croquettes. Cover and refrigerate for at least an hour to firm up.

Preheat the oven to 180°C.

Heat the oil in a deep saucepan until it has a sheen on the surface and a bread cube dropped in will pop to the surface and fry to golden in about 20 seconds.

Cook the croquettes in batches of around 4 or 5 at a time until golden. Drain on paper towels and keep warm in the oven for a few minutes until you have enough to fill your first plate. Serve immediately with the Smoked Paprika Aioli. Makes 15–20 depending on how big you roll them

Smoked Paprika Aioli: Put the egg yolks, paprika and garlic in the bowl of a small food processor or in a medium bowl. Beat the eggs and then with the motor still running add the oils one after the other in a very slow drizzle. Once it starts to thicken you can add the oil a little faster, but don’t rush it.

Once all the oil has been added the aioli should be very thick and creamy. Whisk in the lemon juice and season to taste.