-
1
To make the croquettes:
-
2
In a large saucepan over low heat, add the milk and a large pinch of salt.
-
3
Bring to a simmer, add the cauliflower and cook until tender, about 8 minutes.
-
4
Remove the cauliflower from the pot, place in a bowl and pat dry with a towel.
-
5
Toss the cauliflower with 2 tablespoons butter and put into a food processor.
-
6
Pulse 3 to 4 times.
-
7
Let the mixture cool slightly and add 1 egg, Parmesan, parsley, nutmeg, salt and pepper, to taste, and pulse to combine.
-
8
Remove to a large bowl, then add 1 cup of the bread crumbs and stir.
-
9
There should be enough bread crumbs to hold the mixture together to form into balls.
-
10
If the mixture is too wet add a little more panko.
-
11
Heat the vegetable oil to 350 degrees F in a large Dutch oven.
-
12
Form the mixture into 2-inch round balls and set aside on a plate.
-
13
Place the flour, 2 whisked eggs, and remaining panko into 3 separate bowls and season each with a little salt and pepper.
-
14
Place each of the croquettes into the flour then the egg wash and then the panko.
-
15
Place the croquettes into the oil, in batches if necessary, and fry until golden brown, 4 to 5 minutes.
-
16
Remove the croquettes with a slotted spoon and drain on paper towels.
-
17
Season with salt and place on a serving dish.
-
18
To make the aioli:
-
19
Place garlic, lemon juice, zest, and egg yolks in a blender or food processor.
-
20
Blend until the ingredients are combined.
-
21
With the machine running, remove the lid and slowly drizzle in the olive oil.
-
22
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.
-
23
Remove the aioli to a small serving bowl and serve with the Cauliflower Croquettes.
-
24
*RAW EGG WARNING
-
25
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
-
26
Due to the slight risk of Salmonella or other food-borne illness.
-
27
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
