February in the kitchen – Cauliflower Croquettes

These cauliflower croquettes are amazing! My husband and I ate the entire recipe in a single sitting! Forget the meat (we did), you won’t need it. Made small they would be wonderful as a starter, or larger as a main or side dish. Gluten free, vegetarian (if you leave out the bacon), low carb, and delicious! Isn’t cauliflower a wonderfully adaptable vegetable?

I served the croquettes topped with avocado sauce. They would also be good with a fresh salsa verde or green sauce or a dollop of sour cream.

  • 1 small to medium head of cauliflower, cut into small florets
  • 4 slices of bacon, fried crisp and crumbled – keep 2 tablespoons of the fat
  • 1 large egg, lightly beaten
  • 4 scallions, very thinly sliced (white and green parts)
  • ¼ cup fresh chopped parsley
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup of garbanzo flour
  • 1 teaspoon fine grain sea salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil
  1. In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
  2. Transfer cauliflower rice to a microwave-safe dish and microwave on high for 4 minutes, or until cooked.
  3. Meanwhile pre-heat the oven to 300 degrees F.
  4. Transfer the cauliflower to a strainer lined with a tea towel. Let it cool until safe to handle, the twist the towel to squeeze out as much moisture as possible. There will be a lot.
  5. Transfer the cauliflower rice to a mixing bowl, and add the next 8 ingredients. Up to the olive oil. Mix well. add egg, scallions, parsley, salt and pepper and mix well.
  6. Heat two tablespoons of the bacon fat (if using) and 2 tablespoons of olive oil in a large heavy frying pan over medium-high heat until shimmering.
  7. Form the cauliflower mix into a loose croquette or burger shape. The mixture will be quite loose but will firm up when cooked. Press the patties flat with a spatula. Fry until brown on one side, then flip and cook the other.
  8. You may need to do this in batches adding more olive oil to the pan.
  9. As you finish one batch, place the cooked croquettes on a cookie sheet in the oven to keep warm while you finish frying the rest.
  10. Serve with avocado sauce, salsa verde, or sour cream with a garnish of parsley.
Cauliflower Croquettes

Cauliflower Croquettes

Cauliflower Croquettes with Avocado Sauce

Cauliflower Croquettes with Avocado Sauce

I’m taking this to Fiesta Friday #57 to serve with my avocado sauce. Come join Angie and the gang at the Novice Gardener.

18 thoughts on “February in the kitchen – Cauliflower Croquettes

  1. Wow, definitely a match made in heaven. We had veggie cutlets last night too, I will definitely be bookmarking these and making them in the not too distant 🙂

  2. Cauliflower is always in my refrigerator whether I am nibbling on it or saving it for a recipe. Have not made fritters with it yet – garbanzo flour is new to me. Amazing how many varieties of ingredients you can buy!

  3. It’s exciting to see all the different types of flour in the store, I agree. Because of all the people eating gluten free, our options have increased. Garbanzo flour is crucial to making farinata, which is a pizza like dish with a crust made from it. I have a good friend who is gluten intolerant and she introduced me to that dish, which is found in Genoa.

  4. Pingback: Fiesta Friday #57 | The Novice Gardener

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