Prepare to fall in love with your new favorite appetizer! These Cauliflower and Cashew Croquettes are the definition of irresistible. Imagine biting through an impossibly crisp, golden-brown shell into a luxuriously creamy, savory filling packed with tender cauliflower and rich, toasty cashews. They are an absolute dream served hot and fresh, but here’s a little secret: they’re also fantastic cold, making them the perfect sophisticated addition to a picnic basket or lunchbox. Pair them with salads, cold soups, or simply enjoy them on their own. Let’s get cooking!
Ingredients
• 4 cups (approx. 400g) finely chopped cauliflower
• 1 cup (125g) raw cashews
• 3 tablespoons (42g) butter
• ¼ cup plus 1 tablespoon (45g) all-purpose flour
• ¾ cup (180ml) milk
• 1 large egg yolk, plus 1 large egg for coating
• ½ cup (50g) grated Parmesan cheese
• ½ teaspoon salt
• Freshly ground black pepper, to taste
• 1¼ cups (150g) breadcrumbs
• Vegetable or canola oil, for frying
Instructions
1. Steam the cauliflower until very tender. If you boil it, be sure to drain it extremely well to remove excess water. Transfer to a large bowl to cool.
2. While the cauliflower cools, toast the cashews. Spread them on a baking sheet and bake at 350°F (175°C) for about 10 minutes, stirring occasionally, until golden and fragrant. Let them cool, then coarsely chop with a knife (do not use a food processor). Add the chopped cashews to the cauliflower.
3. In a small saucepan, melt the butter over medium-low heat. Whisk in the flour to form a paste (a roux) and cook for 2 minutes, whisking constantly. Gradually whisk in the milk until smooth. Continue cooking and whisking for 3-4 minutes until the mixture is very thick. Remove from heat and let it cool for 5 minutes.
4. Beat the egg yolk, Parmesan cheese, salt, and a generous amount of pepper into the thickened milk mixture. Scrape this sauce over the cauliflower and cashews and stir until everything is well combined.
5. Cover the bowl and chill the mixture in the refrigerator for at least 1 hour, or up to 24 hours, until it is firm and cold.
6. Prepare your breading station. Lightly beat the whole egg in a shallow bowl. Place the breadcrumbs in another shallow bowl. Scoop about ¼ cup of the chilled cauliflower mixture and form it into an oblong shape. Dip the croquette into the beaten egg, letting any excess drip off, then roll it in the breadcrumbs to coat completely. Repeat with the remaining mixture to make 12 croquettes.
7. Heat about ¼ inch of oil in a large skillet over medium-high heat. The oil is ready when a breadcrumb sizzles upon contact. Carefully place the croquettes in the skillet, working in batches to avoid overcrowding. Fry until golden brown on all sides, about 2-3 minutes per side.
8. Transfer the cooked croquettes to a wire rack or a plate lined with paper towels to drain. Serve immediately or keep warm in a 200°F (95°C) oven.
Nutritional Information
• Serving Size: 1 croquette
• Calories: 165 kcal
• Protein: 5g
• Fat: 11g
• Carbohydrates: 13g
• Note: is an estimate and may vary based on and cooking methods used.
Pro Tips
• For a lighter, baked version, place breaded croquettes on a greased baking sheet. Bake at 425°F (220°C) for 30 minutes, flipping halfway through, until golden and crisp.
• The filling can be prepared up to 24 hours in advance and kept chilled. For the best texture, bread the croquettes just before frying or baking.
• If you can’t find raw cashews, roasted unsalted cashews are a great substitute. Simply skip the toasting step in the .
• For an extra-crunchy exterior, use Panko-style breadcrumbs instead of traditional fine breadcrumbs.
• Ensure the cauliflower is drained very well, especially if boiled. Excess moisture will make the filling difficult to shape.
