- 500 g cauliflower florets
- 1 T fresh thyme, chopped
- 2 T olive oil
- 1 1/4 cups milk
- 50 g butter, plus extra to sauté
- 1 baby leek, finely chopped
- 75 g flour, plus extra for dusting
- 100 g white Cheddar cheese, grated
- 2 free-range egg yolks
- 1 t Dijon mustard
- 1/2 t ground nutmeg
- 1 t salt
- Sunflower oil, for frying
- Lime wedges, for serving
- Fresh chives, for serving
Preheat the oven to 180°C.
Place the cauliflower florets and thyme in an ovenproof dish, drizzle with the olive oil and roast, covered, for 15 to 20 minutes, or until tender. When cooked, transfer to a blender, add ½ cup cold milk and blend until smooth.
Heat 1 t butter in a pan and sauté the leek until tender. Mix into the cauliflower purée.
Gently heat the remaining milk until just warm. Melt the remaining butter in a saucepan. Remove from the heat, add the flour and whisk to form a roux. Return to the heat and whisk in the warm milk. Cook over a medium heat until the sauce thickens. Remove from the heat, add the cheese and stir until melted. Leave to cool slightly before mixing in the egg yolks, mustard, nutmeg and salt.
Combine the two mixtures in a large bowl and mix well. Leave to cool completely. Once cooled, shape into rough golfball-sized croquettes, toss in flour, shake off the excess, and deep-fry in hot sunflower oil until crisp and golden brown. Drain on kitchen paper.
Serve hot with the lime wedges and chives.