Roast cauliflower croquettes

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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

Cooking Instructions

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.