Sumptuous Dutch-Style Cauliflower Croquettes with Lemon Herb Aioli & Roasted Root Vegetables

Allergens

Eggs, Wheat

Ingredients

• 1 large head of cauliflower, cut into florets 2 cups panko breadcrumbs 4 tablespoons olive oil Salt and pepper to taste For the Lemon Herb Aioli: 1 cup mayonnaise 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh dill 1 clove garlic, minced Salt and pepper to taste For the Roasted Root Vegetables: 2 cups peeled and cubed sweet potatoes 2 cups peeled and cubed carrots 2 tablespoons olive oil Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Spread the florets on a baking sheet lined with parchment paper and roast for 15 20 minutes until tender. Remove from oven and let cool.
3. In another large bowl, mix together panko breadcrumbs and remaining 2 tablespoons of olive oil.
4. Mash the roasted cauliflower in a food processor with 1 cup of panko mixture until combined. Shape into 8 10 croquettes.
5. Coat the croquettes with the remaining panko mixture and set aside.
6. Prepare the lemon herb aioli by combining mayonnaise, lemon juice, parsley, dill, garlic, salt, and pepper in a small bowl. Refrigerate until ready to serve.
7. Toss the cubed sweet potatoes and carrots with 2 tablespoons of olive oil, salt, and pepper. Spread them on another baking sheet lined with parchment paper and roast for 20 25 minutes until tender.
8. In a deep saucepan or fryer, heat oil to 350°F (175°C) and carefully fry the croquettes until golden brown, about 2 3 minutes per side. Drain on paper towels.
9. Serve croquettes with roasted root vegetables and lemon herb aioli.

Chef’s Insight

When frying, be careful not to overcrowd the pan to ensure even cooking and golden brown color.

Notes

This recipe is perfect for a special occasion or a dinner party with friends and family.