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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