Method

• Bring a large pot of salted water to the boil
• Prepare the cauliflower by removing the stalk and cutting it into florets
• Carefully plunge all the cauliflower into the boiling water and cook until tender (5-8 minutes), drain and cool
• Cut the cauliflower florets smaller and set aside
• To make the béchamel (white sauce) melt the butter in a medium size pot
• Add the flour and cook out for 2-4 minutes, stirring all the time until it becomes sandy in texture and gives off a slightly nutty aroma
• Gradually add the milk, stirring continuously
• If by any chance you get some lumps then simply set to with a whisk until no lumps are visible
• Add the cheese and egg yolk along with the whole egg stir to combine
• Add the cauliflower and season with salt and pepper
• Cool
• Meanwhile make the cumin salt by gently heating the cumin seeds in a dry pan until they give off a lovely, smoky aroma
• Put them into a mortar and pestle along with the salt, grind until you get a fine, brown looking salt
• Put it into a small dish
• Whisk up the egg white to stiff peaks
• Shape the cauliflower mixture by using two dessertspoons so you form an egg shape (quenelle)
• Coat in the egg white and then toss through the panko crumbs
• Continue until finished
• Heat enough oil (1/2 full) in a deep side, heavy-based pot until 180C
• If unsure cook a cube of bread, if in 30 seconds it is brown then it is ready
• If not then heat the oil for a further couple of minutes
• Cook the croquettes in batches until golden brown and crispy
• Drain well and sprinkle with the cumin salt
• Serve immediately
• They will work well with leeks, broccoli or romanesco for a seasonal change!