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Roasted Cauliflower Croquettes

  • Author: Marty Boyd
  • Yield: 4 1x

Scale

Ingredients

  • Dipping Sauce:
  • 1/4 cup spaghetti sauce (your favorite)
  • Pinch red pepper flakes
  • Pancakes:
  • 4 cups roasted cauliflower, chopped small
  • 1/4 green onions, sliced
  • 4 tablespoons flour
  • 1/4 cup shredded parmesan cheese
  • 4 large eggs
  • 1 tablespoon reduced-sodium soy sauce
  • ¼ teaspoon each salt & black pepper
  • 2 cloves garlic minced garlic
  • Non stick coconut oil spray
  • Chopped parsley for garnish

Instructions

  1. Prepare the dipping sauce by mixing the ingredients in a small bowl. Set aside.
  2. In a large mixing bowl, mix together the cauliflower, scallions, and parmesan cheese, and flour.
  3. In a small bowl, whisk together the eggs, soy sauce, pepper and garlic.
  4. Stir the egg mixture into the cauliflower mixture. Mix well.
  5. Spray skillet with non stick spray and heat a large skillet over medium-high heat, about 3 minutes.
  6. Using an ice cream scoop, scoop the mixture into the griddle. Flatten slightly with a spatula.
  7. Cook 3-4 minutes on each side, until browned on both sides. Flip them carefully or they will fall apart.
  8. Garnish with parsley and serve immediately, with the dipping sauce.

Notes

Recipe makes 8 crouquettes serving two per person.