CAULIFLOWER CROQUETTES
Ingredients
• 1 cauliflower, cut into flowerets
• 2 tablespoons butter
• 2 eggs
• 1/2 cup Parmesan cheese, freshly grated
• 1 fresh flat-leaf parsley sprig, chopped
• pinch of freshly grated nutmeg
• 1 1/2 to 1 3/4 cups bread crumbs
• 3-4 tablespoons all-purpose flour
• vegetable oil, for deep-frying
• salt and pepper
Directions
Put the cauliflower in a pan, add cold water and a pinch of salt and bring to a boil, then simmer for 10 minutes until just tender. Drain thoroughly.
Melt the butter in a skillet, add the cauliflower and cook over medium heat, stirring occasionally, for 5 minutes.
Remove the skillet from the heat and let cool slightly, then pass through a food mill into a bowl.
Add one of the eggs, and the Parmesan, parsley and nutmeg, mix well and season with salt and pepper.
Stir in as many bread crumbs as required to obtain a fairly firm consistency.
Shape the mixture into croquettes.
Beat the remaining egg with a pinch of salt in a shallow dish.
Spread out the flour in another shallow dish and spread out the remaining bread crumbs in a third.
Heat the oil in a large pan.
Dip the croquettes first in the flour, then in beaten egg and, finally, in bread crumbs.
Fry in the hot oil, then remove with a slotted spatula or slotted spatula and drain on paper towels.
Place on a warm serving dish.
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