Cauliflower Croquettes by Fallow

Caramelised cauliflower croquettes topped with the english pecorino style cheese Spenwood, a unique recipe from the Head Chefs at Fallow. These beauties are great as a starter or snack to provide the wow factor.

Fallow Bio: The sustainable and creative menu at Fallow in Mayfair certainly packs a punch. Two former Dinner by Heston chefs, Will Murray and Jack Croft, set out to open this exciting new restaurant in 2020, designed for people who love to eat. Sustainable and local produce is at the heart of everything they do. Check out their Instagram for more mouthwatering food inspo. 

Ingredients:

• 250g unsalted butter
• 275g Plain flour
• 1.25 Litres Whole milk
• 150g Gruyere 
• 75g Spenwood
• 30g Dijon mustard
• 20g Wholegrain mustard
• 25g Confit garlic pulp (roasted garlic is just fine here if you can’t get your hands on confit)
• 10g Lemon juice
• Fine sea salt ( Pinch) 
• Ground black pepper (Pinch)

Caramelised cauliflower puree

• 1.5kg Cauliflower, finely chopped
• 125g Unsalted butter
• 25g Rapeseed oil
• 60g Spenwood
• 150g Double cream
• 30g Cabernet Sauvignon vinegar
• Salt to taste
• Milk to adjust thickness

Caramelised cauliflower pieces

• 1.25kg cauliflower, finely chopped
• 125g unsalted butter
• 25g Rapeseed oil

Coating

• 100g breadcrumbs (we prefer panko)
• 2 eggs, beaten
• 50g flour

Method: 

Cheese Sauce

1. In a large pan melt the butter and then mix in the flour to form a roux.
2. Cook out for 5 minutes until a sandy texture has formed.
3. Add the milk bit by bit to ensure a smooth white sauce is created. Keep adding the milk until the desired consistency is achieved - you want a thick sauce at this stage to ensure the croquettes hold together well.
4. Remove the sauce from the heat and add the cheese and mustard and beat well until all the cheese is melted.
5. Add the charcuterie trimmings, garlic and egg yolk and beat again to fully incorporate.
6. Finally season to taste with lemon juice, salt and pepper
7. This can be kept to the side whilst you crack on with the rest of the recipe.

Caramelised cauliflower puree

1. In a large pan melt the butter and oil, when hot add the sliced cauliflower into the pan.
2. Cook the cauliflower, stirring regularly until you get a deep golden colour (needs to be thoroughly roasted to bring out the flavour in the puree)
3. Add the cream to the cauliflower and warm through.
4. Place the mix into a thermomix if you have one or add to a blender if not, add the parmesan, salt to taste and the cabernet sauvignon vinegar.
5. Blend until smooth, add milk to achieve the correct consistency. The puree should still be thick enough to coat the back of a spoon.
6. Set aside for later - keeping it gently warm

Caramelised Cauliflower Pieces

1. Melt the butter and oil in a large pan, place the cauliflower into the pan and cook the cauliflower on a high heat until lightly caramelised all over, mixing regularly.
2. You want the cauliflower to still have a slight bite to it and not be too soft. 

Coating and finish

Place the cheese sauce back onto the heat to warm through slightly, then mix in the caramelised cauliflower puree. ensuring it is fully incorporated. Finally gently fold in the cauliflower pieces and taste the final mix for seasoning and acidity. Leave to cool before rolling into balls. 

Place the balls onto a tray lined with parchment, and chill overnight, ready to be devoured the next day. For the coating, have the egg, flour and breadcrumbs in separate bowls. Roll the croquette in flour, coat in egg and then dip in breadcrumbs. To cook, simply drizzle with oil and bake for 20 mins or until golden brown. Top with Spenwood for an extra cheesy hit.