Baked cauliflower and parmesan croquettes

Ingredients

For 1 serving

• Cauliflower120 g
• Parmigiano Reggiano10 g
• Eggs25 g
• Breadcrumbs10 g
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: October – March

Method

1. Bring a pan of water to the boil and salt it. Meanwhile cut the cauliflower into small florets, discarding the tough core, and wash them.
2. Boil the florets for 10 minutes, until a fork goes through without resistance; meanwhile heat a conventional oven to 200 °C and line a tray with baking paper.
3. Drain the cauliflower very well, leave it in the colander for a few minutes to steam off, then mash it with a fork; grate the Parmigiano Reggiano.
4. In a bowl combine the cauliflower, egg, Parmesan, half the breadcrumbs, a grating of nutmeg and the salt and mix until the mixture is firm; if it's too soft add a little of the remaining breadcrumbs.
5. Shape 4 croquettes with damp hands, roll them in the rest of the breadcrumbs and place them on the tray.
6. Bake for 18 minutes, turning them halfway, until golden and crisp outside.