These cauliflower croquettes are super simple and even more simple is my cheat’s garlic aioli. I love that you can do most of the prep work for these whilst little people are napping {or at least having quite time}. They make a great component to your dinner or a lovely vegetarian lunch option {heck, they could also be a vegetarian dinner option – who am I to judge?}. I also think that the cheat’s garlic aioli goes excellently with asparagus – which are in season at the moment.

The Australian Asparagus Council sent me out an amazing couple of bunches – all wrapped in the loveliest tea towel {and they were devoured in a matter of minutes}. It appears that lightly steamed asparagus are one of the Little Dude’s favourite foods at the moment. I’m not complaining – so far he is a fan of spinach, avocado, asparagus, cheese, strawberries and banana.

Australian asparagus is available from September to March, however the main production is during September, October and November. And let’s face it fresh produce tastes best when it is eaten in the season that it traditionally was grown in! So I created a cheat’s garlic aioli to dip my spears into {as they are quickly becoming a lunchtime staple.

CHEAT’S GARLIC AIOLI

1 head of garlic

1 cup of store bought mayo {please make it whole egg}

1 lemon

salt and pepper

Roast your whole head of garlic in the oven for 30 minutes at 160 degrees, allow to cool slightly before popping the cloves out of the skins and mashing with a fork. Stir your mashed garlic through the mayo and then add the juice of one lemon and season to taste.

CAULIFLOWER CROQUETTES

2 potatoes

1 cauliflower, cut into florets

2 spring onions, sliced

1 carrot, grated

2 tbsp parsley, chopped

2 tbsp freshly grated parmesan cheese

salt and pepper to taste

1 cup panko breadcrumbs (may need extra if too moist)

1 egg

1/4 cup of flour

olive oil

Cut potato into chunks, place into large steamer.  Cut cauli into florets and also place into the large steamer.  Steam both together until softened.  Take off heat, drain in a strainer and leave until cooled.

Once cooled place in mixer or mash together with the other ingredients except the breadcrumbs and spring onions. Stop mixing if using an electronic mixer and with a wooden spoon gently mix in the spring onions, carrot, parsley and 1/4 cup of breadcrumbs.  If mixture is too sloppy add more breadcrumbs.  They need to be able to keep their shape.

Set up your crumbing station.  Flour on a plate, 1 egg mixed with ¼ cup cold water, then the remaining breadcrumbs on another plate. With your hands grab a handful of the cauli mixture and on a board roll into a log evenly, be careful as they will be delicate.  When rolled dip into flour, then roll into egg mix and then the breadcrumbs.  Repeat the process until all done.

On a large oven tray lined with baking paper set them all out and place in fridge (overnight preferred) to become cold. When ready preheat oven 200C Fan Forced. Drizzle with a little olive oil and bake for 30 mins. At the 15 min mark turn all over, drizzle the underside and cook for the remaining 15 mins.

 

Do you love asparagus? Are you a fan of cauliflower? Do you make your own mayo – or do you think that it’s just easier to pick it up from your local supermarket?If you create one of my recipes, then I would love to see/hear about it on social media – tag me @GoodFoodWeek or use the hashtag #goodfoodweek.