Serving Size: 6
- 50g butter
- 60g flour
- 500ml milk
- 2 cloves garlic, crushed (optional)
- 1 small head of broccoli (about 400g) - fresh or frozen, cut into florets
- 1 medium head of cauliflower (about 900g)
- 1T Dijon mustard
- pinch of nutmeg
- 70g cheese (mature Cheddar, Gruyere)
- 1/4 cup breadcrumbs mixed with a glug of olive oil
- 2 sprigs of fresh thyme, leaves removed
- 2 eggs, beaten
- extra breadcrumbs for coating
- Make a white sauce with the butter, flour and milk (adding the garlic at the beginning) and whisk until it is smooth in a pot on the Simmering Plate and the flour is cooked through. Season with salt, pepper and the pinch of nutmeg.
- Stir through the Dijon mustard and add the broccoli.
- Continue to cook this for about 20 minutes and until the broccoli is softened and breaking apart.
- Add the cheese and allow this to melt in.
- Using a hand held blender process the broccoli and cheese sauce until smooth adding a little extra milk if necessary.
- In an appropriately sized oven proof dish, arrange the head of cauliflower which you have broken into large florets.
- Pour over the cheese sauce.
- Mix the olive oil with the bread crumbs and thyme leaves and scatter this over the top.
- Bake on the Baking oven for 1 hour until golden brown.
- Once the cauliflower cheese has cooled down, lightly mash it up, cutting the larger florets, and roll them into balls.
- Roll these in breadcrumbs, then dip and coat lightly in beaten egg, and again roll them in the breadcrumbs and set aside.
- Heat a large pot of oil on the Simmering Plate, allow this to reach a temperature of 180 C / 350 F, and then fry the croquettes in batches until golden brown, turning once.
- Drain on kitchen paper and serve immediately while they are still warm and crunchy. Caper berries are a wonderful and tart garnish to accompany these.
Recipe and images from https://drizzleanddip.com/2013/12/09/cauliflower-and-cheese-croquettes/