Smoked Cauliflower Croquettes Recipe

Smoke or roast cauliflower

Preheat a smoker to 275°F (135°C) or set oven to 400°F (200°C). Toss the cauliflower florets with 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. If using a smoker, smoke for 30–40 minutes until tender and lightly browned; if using oven, roast on a sheet for 25–30 minutes until soft and edges caramelize. Let cool slightly.

Make a thick béchamel base

In a medium saucepan, melt 1 tbs butter over medium heat. Stir in 1/2 cup flour and cook, stirring, for 1–2 minutes to remove the raw flour taste. Gradually whisk in 3/4 cup milk until smooth. Cook, stirring, until mixture thickens to a thick paste (about 3–4 minutes). Remove from heat and stir in 1/2 cup grated Parmesan until combined.

Combine and bind

Place the roasted smoked cauliflower in a food processor and pulse until coarsely chopped (not a puree) — you want some texture. Transfer to a bowl, add the warm béchamel, 2 egg yolks, 2 tbs chopped parsley and adjust seasoning to taste. Taste and add up to 1/4 tsp more salt or pepper if needed. Chill the mixture in the fridge for 30 minutes to firm up (this makes shaping easier).

Shape and bread

Set up a dredging station with 1/2 cup flour, 2 beaten eggs, and 1 cup panko breadcrumbs. Scoop about 2 tbs of the chilled cauliflower mixture and shape into oblong croquettes (about 1.5–2 inches long). Dredge each croquette in flour, shake off excess, dip in beaten eggs, then coat evenly with breadcrumbs. Place on a tray and repeat until all mixture is used (yields about 12–14 croquettes).

Fry until golden

Heat 1 cup vegetable oil in a large skillet over medium heat until shimmering (about 350°F / 175°C). Fry croquettes in batches, 3–4 minutes per side, turning once, until deep golden and crisp. Keep cooked croquettes on a paper-lined baking sheet in a low oven (200°F / 95°C) to stay warm while finishing the rest.

Meanwhile, place 6 oz crumbled feta, 2 tbs Greek yogurt, 1 tbs lemon juice, 1 tsp olive oil and 1/4 tsp black pepper in a food processor or blender. Pulse until very smooth and whipped, scraping down the sides once. Adjust texture with up to 1 tbs water if too thick. Transfer to a piping bag or small bowl and chill until ready to plate.

Combine 1 cup halved cherry tomatoes, 2 tbs rinsed capers, 2 tsp finely minced red onion, 1/2 tsp lemon zest, 1 tsp lemon juice, 1 tsp extra-virgin olive oil and 1 tbs sliced basil in a bowl. Season with 1/4 tsp salt and 1/4 tsp black pepper. Let the relish sit for at least 10 minutes at room temperature to meld flavors.

On a serving platter, spread small rounds or dots of whipped feta. Arrange 3–4 warm smoked cauliflower croquettes per person on top or alongside the whipped feta. Spoon a generous teaspoon of the tomato-caper relish over each croquette or alongside. Sprinkle with chopped parsley and a very light pinch of smoked sea salt, if using. Serve with lemon wedges to squeeze over just before eating.

Serve immediately while croquettes are hot and crisp. Leftover croquettes can be reheated in a 375°F (190°C) oven for 8–10 minutes to crisp.