Gluten-free cauliflower croquettes
The cauliflower makes me crazy, the reason you already know, its versatility and nutritional properties, with it you can do everything, I have already shared delicious creams, a very light and delicate false béchamel, the pizza dough based on cauliflower and the cauliflower rice that combines so well with other vegetables, with meats and fish.
In this entry I bring you cauliflower croquettes, a gluten-free snack, suitable for coeliacs, light and that children love. Would you like to learn how to prepare them? In the following video you can see how easy it is, try it and give them your personal touch.
To give body to the dough you will need a starch, I have used tapioca flour, the flavor is obtained with the spices, but you can also add serrano ham in small cubes or shredded chicken that you have left over from another preparation, cod, pieces of prawn or cheese
I have prepared them with nothing, this is the vegan version, but you can add whatever you like. If you wonder what is the point of avoiding the bechamel, I will tell you that there are several reasons:
- Make the dough lighter, without wheat flour and without milk.
- Get gluten-free croquettes, perfect for coeliacs or intolerant to it.
- Reduce the number of calories in the recipe.
- In the process you get the children to take cauliflower while they enjoy one of their favorite dishes. 😉
If you like cauliflower as much as I do, it is likely to interest you:
- Cauliflower rice with vegetables
- Cauliflower pizza
- Cauliflower rice with cod and onion
- Comforting cauliflower cream
- Quick veggie Moussaka with cauliflower sauce.
Learn how to prepare cauliflower croquettes, gluten-free, suitable for coeliacs, light and very rich. Children also love them.
- 2 cup chopped cauliflower
- 2 tbsp concentrated homemade almond milk
- 2 tbsp tapioca flour
- 1/4 teaspoonful sea salt
- 1/4 teaspoonful turmeric
- 1/4 teaspoonful White pepper
- 1/4 teaspoonful ground nutmeg
- 2 tbsp extra virgin olive oil
- 1/4 cup chickpea flour
- 1 egg
Elaboration step by step
Chop the cauliflower and reserve.
Chop the onion and sauté with olive oil in a pan, season.
Add the almond milk, I had it frozen in cubes, because it is homemade and very concentrated, if you use a milk of almonds to buy, add less, with half will be enough. You can also use milk cream or evaporated milk, whichever you prefer.
Let the water evaporate and add the tapioca flour, sieve it with a sieve so that no lumps remain. Mix well with the onion and milk and let it cook slowly, that way it will acquire a sticky texture, essential for the dough to have a body.
Now add the spices, integrate the mixture well.
Now you can put the cauliflower, to be raw, you must cook it and let all the water that comes loose evaporate. This is very important, if the dough is very watery there will be no way to make the croquettes.
When you have the dough quite dry, let it cool, first at room temperature and then a couple of hours in the fridge. The idea is to keep it in a glass lunch box. Remember to cover it well with film in contact so that it does not form a crust.
After two hours, remove the dough and form the croquettes, top with egg and chickpea flour, you can keep them cold.
In a deep pan add olive oil and fry. A much healthier option is to bake them, preheat the oven to 200ºC and bake the croquettes, about 5 minutes per side, you should go turning them around. Do not forget to turn on the air, that way they will do much better.
Serve the croquettes with a tomato sauce, an allioli or a mayonnaise, if they are homemade much better !. Enjoy them! 🙂