Preparation
18 minutes
Cook Time
1 hour, 17 minutes
Serves
2 - 4
Cooking Level
Medium
Ingredients
- For the Croquettes
- 20 Pure Flavor® Marzanito Mini San Marzano Tomatoes
- 2 Pure Flavor® Aurora Sweets Long Sweet Peppers
- ¼ cauliflower head, roughly chopped
- 2 tbsp olive oil
- 2 tbsp flour
- ¼ cup 2% milk
- 1 cup sharp white cheddar cheese, grated
- 1 tbsp hazelnuts, roughly chopped
- 1 egg, lightly beaten
- For the Smoky Romesco Sauce
- ½ cup olive oil
- 6 cloves garlic
- 1 red onion
- 3 guajillo chilis
- ¼ cup hazelnuts
- 2 oz white bread
- 2 tbsp sherry vinegar
- 2 tsp smoked paprika
- 1 tbsp salt
Directions
For the Smoky Romesco Sauce
Step 1
Toast all ingredients, purée together, set aside.
For the Cauliflower Croquettes
Step 1
Heat oven to 400°F. Place cauliflower on baking sheet and bake for 15-20 minutes. Set aside to cool.
Step 2
Heat oil in large frying pan over medium heat and stir in flour. Whisk mixture for 5 minutes. Slowly pour in milk and whisk continuously until mixture thickens, approximately 20 minutes. Add cheese and stir until melted, then add cooked cauliflower.
Step 3
Pour mixture into a bowl and cover with plastic wrap until cooled. Shape cauliflower mixture into desired circular shape, place on baking tray and freeze for 10 minutes.
Step 4
Place breadcrumbs and eggs into separate bowls and dip each cauliflower croquette into the egg and then cover in breadcrumbs. Bake for 25 minutes at 400°F, then grill for 2 minutes, until golden.
Step 5
Spoon Romesco sauce on top of cauliflower croquette and garnish with hazelnuts and oil.
Recipe by Trish Gill, The Chef Next Door
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Aurora Long Sweet Peppers Craft House Collection Dinner Dinner Recipes Easy Dinner Ideas Easy Meal Ideas Family French Healthy Healthy Dinner Ideas Hearty Lunch Mini San Marzano Tomatoes Pepper Recipes Savory Simple Dinners Spanish Recipes Sweet Long Peppers Tomato Recipes Vegetarian