Friday, August 21, 2015

Roasted Cauliflower Croquettes!

These were a tasty item on the menu at the dinner in Spokane this week.
An endless number of variations on this can be easily made...

Roasted Cauliflower Croquettes

2 C. Cauliflower
1 C. flour or alt. flour mix (like sorghum/chickpea), more as needed
1 tsp. baking powder or soda
2 Tbsp. oil
2 minced garlic cloves
1 tsp. curry powder
1 Tbsp. brown mustard
1/3 C. chopped onion
2 Tbsp. minced italian parsley
salt and white pepper to taste
1 Tbsp. starch (potato, corn or whatever) if using alternative flours
liquid as needed to be able to make a slightly sticky but workable
dough, several Tbsp. at least... broth, soy or nut milk, beer or water
are good choices

oil for frying

Separate the cauliflower into florets and sprinkle with oil and salt, roast
on baking pan for about 30 minutes at 375 degrees. Allow to cool, then mash them
in a mixing bowl with 2 Tbsp. oil and a little of your liquid.
Add the other ingredients, adjusting flour and liqud until dough can be formed into
balls. Make smallish balls, no more than 2" in diameter, then chill these on a tray in
a single layer while you heat your oil up.
You can roll the balls in an herb blend or breadcrumbs if you like before frying.
Fry the balls at 350 in oil, turning here and there, until browned.
Drain on absorbent paper.
Alternatively, you can lightly oil them and bake at 400 degrees on a baking sheet, turning
once or twice, until browned which will take around 25 minutes give or take.
Serve with favorite chutneys (I went with huckleberry here), fennel or other simple slaw,
maybe a mustard.
Pictured is half apricot puree, half brown mustard with a dash of sugar, a little salt, a
sprinkle of lemon juice and some curry powder.
Very tasty.

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