Cauliflower Croquettes (kid-friendly)

This is a fun and deli­cious way to eat cau­li­flower! These cau­li­flower cro­quettes make for a great appe­tiz­er for your guests, and/or a great way to get your kids (and your­self!) to eat cau­li­flower! And it is easy to make!

Cauliflower Croquettes Recipe

You can find the recipe in French here. Please note, I did make some minor changes to the orig­i­nal recipe.

Print Recipe

Cau­li­flower Cro­quettes

Cau­li­flower cro­quettes with cheese.

Course

Appe­tiz­er

Prep Time

20 min­utes

Cook Time

30 min­utes

Serv­ings

cro­quettes

Ingre­di­ents

• 1/2 head of cau­li­flower
• 1 egg
• 0.8 ounce shred­ded comté cheese (25g) (see recipe notes for sub­sti­tutes)
• 0.8 ounce shred­ded parme­san cheese (25g)
• 1 ounce bread­crumps (30g)
• minced chive (as need­ed)
• 0.35 ounce minced onion (10g)
• olive oil (to apply over cro­quettes)
• 1 pinch salt

Course Appe­tiz­er Prep Time 20 min­utes Cook Time 30 min­utes Serv­ings cro­quettes Ingre­di­ents 1/2 head of cau­li­flower 1 egg 0.8 ounce shred­ded comté cheese (25g) (see recipe notes for sub­sti­tutes) 0.8 ounce shred­ded parme­san cheese (25g) 1 ounce bread­crumps (30g) minced chive (as need­ed) 0.35 ounce minced onion (10g) olive oil (to apply over cro­quettes) 1 pinch salt

Instruc­tions

1. Remove the green leaves and stem from the cau­li­flower and keep only the white part. Cook 1/2 of the cau­li­flower in boil­ing water for 10 min­utes.
2. Pre­heat oven to 375 degrees Fahren­heit. In a sal­ad bowl, smash the cooked cau­li­flower with a fork. Add the minced onion, the bread­crumbs, the shred­ded comté, the shred­ded parme­san and the salt. Mix all ingre­di­ents.

   
3. Add the egg and mix well. Add the chive. Taste to see if you want more or less chive. This is a mat­ter of per­son­al pref­er­ence. Mom­my tip: I set aside part of the cau­li­flower with­out the chive for my kids, as they do not like chive. I added the chive only to the part I reserved for adults.

   
4. Make about 10 cro­quettes with your hands, and place them on a bak­ing pan cov­ered with parch­ment paper. Wet your hands when you make the cro­quettes as this makes it eas­i­er to make them.

   
5. With a pas­try brush, cov­er the cro­quettes with olive oil. Bake in oven for about 30 min­utes or until the cro­quettes start turn­ing slight­ly brown. Let it cool down a tiny bit, and enjoy while still warm/lukewarm.

   

Recipe Notes

The French “Comté” cheese can eas­i­ly be found in US gro­cery stores. How­ev­er, it usu­al­ly comes non-shred­ded, so you have to shred it your­self. Alter­na­tive­ly, you can sub­sti­tute the Comté with shred­ded swiss cheese or shred­ded gruyère or a mix of both .

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Serve with your favorite dip­ping sauce! (It goes well with ketchup for kids!)

Bon Appétit!

French Mom

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