Cauliflower Croquettes

10 votes

These cheesy cauliflower croquettes will be a hit with children and adults alike. Serve three for an adults portion, and one to two for a child.

60 Minutes

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  • 1/3 cup currants
  • 1 medium cauliflower (approximately five cups)
  • 1 onion, finely diced
  • 1 tablespoon oil
  • 1/4 cup toasted nuts or seeds, chopped
  • 3 eggs
  • 1 cup breadcrumbs
  • 2 cups grated cheese
  • 1 teaspoon herbs- fresh or dried, chopped
  • 1 teaspoon dried, ground spices such as paprika, fennel, pepper (optional)


  1. Soak the currants in water for 30 minutes.
  2. Cut the cauliflower  florets and stems and boil until tender, drain.
  3. Heat a large pot and gently cook the onion with the oil.
  4. When the onion is soft add the cauliflower, drained currants and chopped nuts.
  5. Continue to cook and mash with a fork or potato masher until it is a pulpy texture.
  6. Remove from heat and allow to cool.
  7. Heat oven to 220°C.
  8. Once the cauliflower mixture is cool, add \the eggs, breadcrumbs, cheese, herbs and spice and mix thoroughly.
  9. Roll into egg shapes or quenelles.
  10. Place on baking tray and bake for approximately 15 minutes or until golden brown.
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