Gluten-free cauliflower croquettes

1. Prepare the Cauliflower: Finely chop the cauliflower into small pieces (or pulse briefly in a food processor for a finer texture). Set aside.
2. Sauté the Onion: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the finely chopped onion, season with a pinch of sea salt, and sauté for 3-4 minutes until soft and translucent.
3. Add the Almond Milk: Stir in the concentrated homemade almond milk. If using frozen homemade almond milk, thaw it first (e.g., in the microwave at low power for 1-2 minutes). If using store-bought almond milk, reduce to 1 tbsp as it’s less concentrated. Alternatively, you can use heavy cream or evaporated milk if preferred, adjusting for consistency.
4. Cook the Base: Let the mixture simmer for 2-3 minutes to evaporate excess liquid. Sift the tapioca flour through a fine mesh strainer to avoid lumps, then add it to the skillet. Stir well to combine with the onion and almond milk, cooking over low heat for 3-4 minutes until the mixture thickens and develops a sticky, dough-like consistency. This texture is key for forming the croquettes.
5. Season the Dough: Add the turmeric, white pepper, nutmeg, and remaining sea salt. Stir to integrate the spices evenly, ensuring the dough is well-seasoned.
6. Cook the Cauliflower: Add the chopped cauliflower to the skillet. Since it’s raw, cook for 5-7 minutes, stirring occasionally, until tender. Continue cooking until all the water released by the cauliflower evaporates—this is crucial to avoid a watery dough that won’t hold its shape. The mixture should be quite dry but still cohesive.
7. Cool the Dough: Transfer the mixture to a bowl and let it cool to room temperature. Then, cover with plastic wrap (pressing it directly onto the surface to prevent a crust from forming) and refrigerate for at least 2 hours. For best results, use a glass container to store the dough.
8. Shape the Croquettes: After chilling, remove the dough from the fridge. Scoop out tablespoon-sized portions and shape into small logs or balls (about 12 croquettes total).
9. Coat the Croquettes: Set up a breading station with the chickpea flour in one bowl and the beaten egg (or aquafaba) in another. Dip each croquette in the egg/aquafaba, then coat in chickpea flour. Place on a tray and chill in the fridge until ready to cook.
10. Cook the Croquettes: Frying Option: Heat 2-3 tbsp olive oil in a deep skillet over medium heat. Fry the croquettes in batches for 2-3 minutes per side until golden and crispy. Baking Option: Preheat your oven to 400°F (200°C). Place the croquettes on a parchment-lined baking sheet, lightly brush with olive oil, and bake for 10 minutes, flipping halfway (about 5 minutes per side). Use the fan setting (convection) if available for even crispiness.
11. Serve: Serve warm with a dipping sauce of your choice, such as a homemade tomato sauce, garlic aioli, or mayonnaise (opt for vegan mayo if needed). Enjoy the crispy exterior and creamy, spiced interior!

Watch the recipe video: