Gluten-Free Cauliflower Croquettes

Name: Gluten-Free Cauliflower Croquettes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 0
Ingredients: 2 cups raw cauliflower (finely riced or chopped); 1 medium onion (finely chopped); 2 tbsp Extra Virgin Olive Oil (EVOO, plus extra for frying or baking); 2 tbsp homemade concentrated almond milk* (or heavy cream / evaporated milk); 2 tbsp tapioca flour (tapioca starch); ¼ tsp sea salt; ¼ tsp ground turmeric; ¼ tsp ground white pepper; ¼ tsp ground nutmeg; 1 large egg (for breading); ¼ cup chickpea flour (garbanzo bean flour (for bread)

Jan 20, 2019

Servings0

Prep30 min

Cook30 min

Total1 h

Ingredients

2 cups raw cauliflower finely riced or chopped
1 medium onion finely chopped
2 tbsp Extra Virgin Olive Oil EVOO, plus extra for frying or baking
2 tbsp homemade concentrated almond milk* or heavy cream / evaporated milk
2 tbsp tapioca flour tapioca starch
¼ tsp sea salt
¼ tsp ground turmeric
¼ tsp ground white pepper
¼ tsp ground nutmeg
1 large egg for breading
¼ cup chickpea flour (garbanzo bean flour for bread

Instructions

Prep the vegetables: Finely chop or rice the cauliflower in a food processor and set aside. Finely chop the onion.

Sauté the onion: Heat 2 tablespoons of EVOO in a skillet over medium heat. Add the chopped onion, season with a pinch of sea salt, and sauté until soft and translucent.

Add the milk: Stir in the almond milk. Tip: If using homemade, concentrated milk (which freezes beautifully in ice cube trays), use 2 tablespoons. If using standard store-bought almond milk, use half the amount (1 tablespoon) as it is much thinner. Alternatively, heavy cream or evaporated milk work wonderfully here too.

Thicken the base: Let any excess moisture evaporate, then sift the tapioca flour into the skillet through a fine-mesh strainer to avoid lumps. Mix thoroughly with the onion and milk. Cook slowly over low heat until the mixture develops a thick, sticky texture, this glue-like consistency is essential for giving the croquette dough its body.

Season and add cauliflower: Stir in the turmeric, white pepper, and ground nutmeg until fully integrated. Add the raw chopped cauliflower to the skillet. Cook the mixture patiently, allowing all the natural moisture released by the cauliflower to completely evaporate. Crucial Tip: The mixture must be quite dry, if the dough remains watery, the croquettes will fall apart and be impossible to shape.

Chill the dough: Once the dough is thick and dry, remove from the heat and let it cool to room temperature. Transfer it to a glass container, pressing a piece of plastic wrap directly onto the surface of the dough to prevent a skin from forming. Refrigerate for at least 2 hours to firm up.

Shape and bread: Scoop out portions of the chilled dough and shape them into traditional oblong croquettes or small rounds. Beat the egg in one shallow bowl and place the chickpea flour in another. Dip each croquette first into the beaten egg, then roll it in the chickpea flour until evenly coated. Keep them cold until ready to cook.

To Fry: Heat a generous amount of olive oil in a deep skillet and fry until golden brown and crispy on all sides.

To Bake (Healthier Option): Preheat your oven to 400°F (200°C). Place the croquettes on a parchment-lined baking sheet and bake for about 5 minutes per side, carefully flipping them halfway through. Use the convection/fan setting if your oven has one, as this helps them crisp up beautifully.

Serve: Serve these delicious croquettes warm alongside a quality tomato sauce, homemade aioli, or clean mayonnaise.

Full article on the blog