Cauliflower Cheese Croquettes Recipe

Cook the cauliflower

Bring a large pot of salted water to a boil. Add trimmed cauliflower florets and cook until very tender, about 8–10 minutes. Drain thoroughly and let steam-dry in a sieve or colander for 5 minutes to remove excess moisture.

Make a loose béchamel base

In a medium saucepan, melt the unsalted butter over medium heat. Add 2 tablespoons flour and cook, stirring, for 1 minute to eliminate raw flour taste. Gradually whisk in the milk until smooth. Cook, stirring, until slightly thickened and coating the back of a spoon, about 3–4 minutes. Remove from heat.

Combine cauliflower and cheeses

Transfer the drained cauliflower to a large bowl and mash coarsely with a potato masher or fork (leave some texture). Stir the warm béchamel into the mashed cauliflower. Add softened cream cheese, grated cheddar, grated Parmesan, mustard powder, nutmeg, salt, pepper and chopped parsley. Mix until a cohesive but slightly soft mixture forms. Taste and adjust seasoning.

Chill mixture

Cover the bowl and refrigerate the mixture for at least 45 minutes (or up to 2 hours) to firm up so the croquettes hold shape.

Shape and bread

Set up a dredging station: one shallow bowl with 1/2 cup flour, one with the beaten egg, and one with panko breadcrumbs. Portion the chilled cauliflower mixture into 12 equal portions (about 2 tablespoons each) and shape into small logs or round patties. Lightly dredge each croquette in flour, shake off excess, dip into beaten egg, then press into panko to coat evenly. Place on a tray and refrigerate 10 minutes to set the coating.

Fry the croquettes

In a large skillet, heat vegetable oil over medium heat until shimmering but not smoking (about 350°F / 175°C if using a thermometer). Fry croquettes in batches, 2–3 minutes per side, turning gently, until golden brown and crisp all over. Transfer to a paper towel–lined plate and keep warm in a low oven (200°F / 95°C) while finishing remaining croquettes.

Finish and serve

Arrange croquettes on a serving plate, spoon salsa verde alongside or serve on top. Garnish with extra chopped parsley if desired. Serve hot.

Combine parsley, cilantro (if using), capers, chopped cornichons, and garlic in a food processor or finely chop by hand. Pulse or mince until fairly fine but still a little textured.

Transfer the herb mixture to a bowl and stir in Dijon mustard, red wine vinegar, lemon juice, salt, and pepper. Slowly whisk in the extra-virgin olive oil until emulsified and bright. Taste and adjust acidity or salt. If the salsa is too thick, stir in up to 1 tablespoon of warm water to loosen to a spoonable consistency.

Chill the salsa verde for at least 15 minutes to let flavors meld. Spoon over or serve alongside warm cauliflower croquettes.