Cauliflower is one of the most versatile vegetables, it can be used in many ways! These cauliflower croquettes are wonderfully crispy on the outside and moist on the inside. Wonderful when paired with a delicious dip and a fresh salad!
Put the cauliflower and Italian herbs in the food processor and whiz until it resembles breadcrumbs. Because my cauliflower had been frozen and then defrosted I then used kitchen paper to soak up the extra moisture. Put the cauliflower into a mixing bowl.
Use the food processor to chop the garlic and onion. Add to the bowl of cauliflower and herbs. Begin to mix in flour, a little at a time, until the stickiness is almost gone and you are able to form the croquettes; season to taste.
I shaped mine into 1cm thick circles, about 3cm across, then put them on baking parchment to allow for easy transfer to the fryer. I made the mistake of trying to fry them when they were still very sticky but able to stay in shape on the baking parchment. They quickly made the deep fryer look as if it was a bowl of cauliflower cereal. Not good.
Fry them on a low heat to ensure the inside cooks before the outside burns. This is a lesson I clearly needed to learn the hard way. Mine were in the deep fryer for about 5 minutes at 140 degrees C. You could also shallow-fry, cook them in a frying pan or in the oven.