Cauliflower croquetas with black garlic mayonnaise
Ingredients
Fruit & Vegetables
- 6 black garlic cloves
- 2 garlic cloves
- 8g of lemon juice
- 3g of lemon juice
- 300g of cauliflower, pulse blitzed in the blender
- 250g of cauliflower, sliced 2mm thick
- cauliflower leaves, (inner leaves that are softer and sweeter are ideal)
Dairy
- 25g of unsalted butter
- 100g of unsalted butter
- 500ml of whole milk
- 25g of unsalted butter
- 30g of double cream
- whole milk, to adjust thickness
- 25g of unsalted butter
Store Cupboard
- 2 egg yolks
- 10g of Dijon mustard
- salt to season
- 100g of plain flour
- 12g of Dijon mustard
- 8g of wholegrain mustard
- 2g of fine sea salt
- salt, to taste
- 3 eggs
- 200g of flour, seasoned
- 500g of Panko breadcrumbs
Oils & Vinegars
- 150ml of sunflower oil
- red wine vinegar to season
- 5g of rapeseed oil
- 7.5g of Cabernet Sauvignon vinegar
- 5g of rapeseed oil
- vegetable oil, for frying
Cheese
- 60g of Gruyère
- 30g of Parmesan
- 12g of Parmesan
- 300g of hard cheese, grated, (chef uses Bermondsey hard press)
Spices & Dried Herbs
- 10g of garlic pulp, (confit)
- freshly ground black pepper to taste