I'm not going to lie to you, these are some of the most moreish nibbles I’ve ever made. The crispy outside gives way to an absolutely filthy cheese and cauliflower molten middles. Give them a go.
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Serves
4
Cauliflower
Mature Cheddar Cheese
Butter
Whole Milk
English Mustard
Nutmeg
Plain Flour
Egg
Panko Breadcrumbs
Salt
Vegetable Oil
Serves
4
Cauliflower
Mature Cheddar Cheese
Butter
Whole Milk
English Mustard
Nutmeg
Plain Flour
Egg
Panko Breadcrumbs
Salt
Vegetable Oil
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Step 1.
Chop your cauliflower into florets. Boil or steam for 5 mins until totally tender. Allow to cool slightly, then chop into small pieces.
Step 2.
Grate your cheddar.
Step 3.
Add half of your cheddar to a hot frying pan and fry until golden and crisp. Pour off the oil, then leave to cool.
Step 4.
Once cool, finely chop your golden cheesy crust into pieces.
Step 5.
Add your butter into a saucepan on a medium heat.
Step 6.
Once melted, tip in your flour and cook out for 5 mins. Gradually add your milk, whisking until you have a smooth sauce.
Step 7.
Bring your mixture to a boil, then simmer for 5 mins until thickened. Add the remaining cheddar, the crispy chopped cheddar, cauliflower, nutmeg, and mustard, then stir to combine. Season to taste with salt and lots of pepper.
Step 8.
Pour into a wide dish to set in the fridge for 1 hour.
Step 9.
Pour your flour, eggs and breadcrumbs into a bowl each.
Step 10.
Roll your mixture into ping-pong-sized balls, then dip them in your flour, eggs and breadcrumbs respectively.
Step 11.
Heat a generous glug of oil in a small saucepan. Once hot, add your croquettes a few at a time and fry for 5 mins until crisp and golden. Keep warm and repeat with your remaining croquettes.
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