Cauliflower Croquettes

  • My mother usually served cauliflower with buttery dried breadcrumbs – 
  • Known as – à la polonaise.
  • In England cauliflower is often served with a cheese sauce.
  • I often make potato croquettes – krokiety kartoflane 
  • I saw this recipe and thought it sounds like the two combined.
  • They were delicious.


  • ½ of a large cauliflower
  • 1 tablespoon of butter
  • 3 tablespoon of plain flower
  • 200ml milk
  • 50g grated cheese – Cheddar or Gouda
  • *
  • 1 egg – beaten
  • Breadcrumbs
  • More plain flour
  • Salt and pepper


  • Cook the cauliflower by boiling or steaming.
  • Leave to go completely cold.
  • Remove any liquid with a clean tea towel or kitchen roll.
  • Mash the cauliflower with a potato masher.
  • Make a very thick cheese sauce.
  • Melt the butter in a saucepan.
  • Add the flour and cook together, stirring all the time.
  • Slowly add the milk and keep stirring until you have a thick sauce.
  • Add the cheese and cook a little more.
  • Stir in the cauliflower.
  • Mix all together to have a uniform mixture.
  • Season to taste.
  • Leave to cool.
  • You need 3 plates or shallow dishes – 
  • Flour in one, beaten egg in the second, dried breadcrumbs in the third.
  • Divide the cauliflower cheese mixture into 12 even pieces.
  • Roll them out into sausage shapes.
  • Dip in the flour and then in the egg.
  • Roll in the breadcrumbs. 
  • *
  • Heat the oil in a frying pan.
  • Fry the croquettes on all sides till golden – 3 or 4 at a a time.
  • Keep them warm in a low oven, whilst frying the rest.
Vintage Pyrex Plate

Though not tried yet –  I think you could do variations  by – adding cooked peas or chilli flakes or similar to the mixture.

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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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