1 cauliflower, cut into florets 25 g/1 oz butter
2 eggs 40 g/1 1⁄2oz Parmesan cheese, freshly grated
1 sprig fresh flat-leaf parsley, chopped pinch of freshly grated nutmeg
80-100 g/3-3 1⁄2 oz breadcrumbs 3-4 tablespoons plain flour vegetable oil,for deep-frying salt and pepper


1.Put the cauliflower in a saucepan, add cold water and a pinch of salt and bring to the boil , then simmer for 10 minutes until just tender. Drain thoroughly.
2.Melt the butter in afrying pan, add the cauliflower and cook over a medium heat, stirring occasionally, for 5 minutes. Remove the pan from the heat and leave to cool slightly, thenpass the cauliflower through a food mill into a bowl.
3.Add one of the eggs, and the Parmesan, parsley and nutmeg, mix well and season with salt and pepper. Stir in as many breadcrumbs as required to obtain a fairly firm consistency.
4.Shape the mixture into croquettes. Beat the remaining egg with a pinch of salt in a shallow dish. Spread out the flour in another shallow dish and spread out the remaining breadcrumbs in a third. Heat the vegetable oil in a large pan.
5.Dip the croquettes first intheflour, then in beaten egg and, finally, in breadcrumbs. Fry in the hot oil, then remove with a fish slice and drain on kitchen paper. Place on a warm serving dish.

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