Cheesy Cauliflower Puffs with Rocket Salad

Cheesy Cauliflower Puffs with Rocket Salad

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 21, 2018.
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Use clean, damp hands to help shape croquettes. Wetting your hands helps stop the mixture from sticking to them.

Ingredients

Cheesy Cauliflower Puffs

  • 3 eggs, lightly beaten
  • 1 teaspoon vegetable stock powder
  • ¼ teaspoon salt
  • ½ cup finely grated Parmesan cheese
  • ½ brown onion, grated
  • 2½ cups grated cauliflower
  • 1 cup panko breadcrumbs

Rocket Salad

  • 1 tablespoon olive oil
  • Juice of ½ lemon
  • ½ teaspoon honey
  • 1 Palermo capsicum
  • ½ shallot
  • 1 nectarine
  • 75g rocket
  • 25g chopped walnuts

Dipping Sauce

  • 2-3 tablespoons mayonnaise
  • 2 teaspoons wholegrain mustard

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Prepare cauliflower puffs ingredients. Add all cheesy puff ingredients to a large bowl and mix well to combine. Using a tablespoon measure, scoop out mixture and shape into little croquettes, about 6 x 3cm. Place onto prepared tray and bake for about 20 minutes, until lightly golden.
  2. In a medium bowl, whisk olive oil, lemon juice and honey together. Thinly slice capsicum and shallot; cut nectarine in half, removed stone then cut into 1cm-thick wedges. Add all to bowl with dressing, along with rocket, toss to combine and season. Sprinkle over walnuts.
  3. In a small bowl combine mayonnaise and mustard.
  4. To serve, divide rocket salad and cheesy cauliflower puffs between plates. Serve dipping sauce on the side.

Nutritional Information

Energy 2116 kj
506 kcal
Protein 29.5g
Carbohydrate 34.7g
Fat 35.7g