Cauliflower croquette with garlic and chives
A gourmet recipe, practical and ideal for many occasions: aperitif or main course. Cauliflower croquettes with garlic and chives combine the sweetness of cauliflower with the intensity of garlic and the fresh, delicate fragrance of chives.
Serves
4
Difficulty
Easy
Preparation
10 min
Cooking
10 min
Budget
Inexpensive
Ideal with Fleur de sel
Ingredients
- Half a cauliflower
- 1 egg
- 55 grams of breadcrumbs
- 50 grams of Parmesan cheese
- Curry
- Turmeric
- Nutmeg
- Parsley
- Lemon
- Grated cheese: Emmental, Comté or mozzarella (optional)
- 2 plain yoghurts
- 1 clove of garlic
- Chives
- Fresh parsley
- Olive oil
Preparation
-
Detach the cauliflower florets, rinse and steam for 10 minutes. Preheat oven to 180 degrees fan oven.
-
Once cooked, mash the cauliflower with a fork in a bowl and add the egg, breadcrumbs, curry powder, turmeric and Parmesan. Mix well with a fork.
-
Form balls in the palm of your hand and place on a parchment-lined baking sheet. Flatten them to obtain round, flattened croquettes.
-
If you like, top with grated cheese (Emmental, Comté or Mozzarella) or sprinkle with a little Parmesan for a crunchy, gratin effect.
-
Bake the croquettes for 20 minutes.
-
Meanwhile, make the sauce by mixing the yoghurts, a drizzle of olive oil and the chopped herbs.
-
After cooking, drizzle a few drops of lemon juice over each croquette. A touch of acidity to enhance the gourmet flavours of cauliflower.
-
Serve cauliflower croquettes with garlic and chives piping hot as an aperitif, or with a salad, vegetables, meat or pasta dish and a touch of fresh herb sauce.
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