Cauliflower Croquettes With Peppadew Aioli Recipes

Steps:

• Heat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.
• Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.
• Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.

Steps:

• To make the croquettes: In a large saucepan over low heat, add the milk and a large pinch of salt. Bring to a simmer, add the cauliflower and cook until tender, about 8 minutes. Remove the cauliflower from the pot, place in a bowl and pat dry with a towel. Toss the cauliflower with 2 tablespoons butter and put into a food processor. Pulse 3 to 4 times. Let the mixture cool slightly and add 1 egg, Parmesan, parsley, nutmeg, salt and pepper, to taste, and pulse to combine. Remove to a large bowl, then add 1 cup of the bread crumbs and stir. There should be enough bread crumbs to hold the mixture together to form into balls. If the mixture is too wet add a little more panko.
• Heat the vegetable oil to 350 degrees F in a large Dutch oven.
• Form the mixture into 2-inch round balls and set aside on a plate. Place the flour, 2 whisked eggs, and remaining panko into 3 separate bowls and season each with a little salt and pepper. Place each of the croquettes into the flour then the egg wash and then the panko.
• Place the croquettes into the oil, in batches if necessary, and fry until golden brown, 4 to 5 minutes. Remove the croquettes with a slotted spoon and drain on paper towels. Season with salt and place on a serving dish.
• To make the aioli: Place garlic, lemon juice, zest, and egg yolks in a blender or food processor. Blend until the ingredients are combined. With the machine running, remove the lid and slowly drizzle in the olive oil. When well combined, taste for seasoning, adjust if necessary, then add the peppadews and pulse until aioli is speckled with them, but not fully blended.
• Remove the aioli to a small serving bowl and serve with the Cauliflower Croquettes.

Steps:

• Put the cauliflower florets into a large saucepan and cover with boiling water. Bring up to the boil and cook for 5 mins or until tender. Drain really well then allow to cool. Once cold enough to handle chop them up into small pieces and set aside.
• Pour the milk into a saucepan with half the flour and add the butter. Whisk together and slowly bring to the boil mixing all the time, until smooth and thick. Add the cooked cauliflower and the cheddar and mix well and season to taste with salt and pepper. Leave to cool in the pan.
• Once the cauliflower mixture has cooled spread it out on a large sheet of oiled cling film. Roll into a long sausage shape and wrap tightly in the cling film. Chill in the fridge for at least an hour or overnight.
• Tip the remaining flour onto a plate and season with salt and pepper. On another plate mix together the breadcrumbs and the parmesan then put the bowl of beaten egg next to it. Unwrap the cauliflower filling and cut or pinch off 12 short lengths and roll into small sausage shapes to form the inside of the croquettes - it's a good idea to put a little oil on your hands as the mixture is quite sticky. Put each one into the flour first and roll them to coat. Next dip them in the egg followed by the parmesan crumbs. Half-fill a medium sized saucepan with the oil and heat until the oil reaches 180C (you can also do this in a deep-fat fryer). If you can't measure the temperature, a piece of bread should sizzle and turn golden in 15-20 seconds.
• Deep fry 3 or 4 croquettes at a time in the oil, lifting out once golden brown using a slotted spoon. Leave them to drain on a plate lined with kitchen paper until all the croquettes are fried.