Cauliflower and Cheese Croquets with Balsamic Tomato Reduction
3 - 4 people
1 medium sized Cauliflower
1 large free-range egg
235 g cheddar
90 g parmesan
100 g gluten free bread crumbs
½ teaspoon rock salt
4-5 twists of black pepper
1 dried Thai red chilli
A bunch of flat leaf parsley
2 tins of chopped tomatoes
1 dessert spoon balsamic vinegar
Start pre-heating your oven to 200 degrees Celsius. While it is heating, cut the cauliflower florets from the stem, wash thoroughly then place in a steamer and steam for 7 minutes. In the meantime, use a kitchen machine to grate the cheeses and add these to a large bowl along with the gluten free breadcrumbs and a dried Thai chilli chopped finely. When the cauliflower is done, add to the kitchen machine and cut until the florets are very fine, then add to the large bowl with the egg. Then remove the leaves from the parsley, wash and roughly chop before adding to the bowl.
Place a sheet of baking parchment on an oven pan then use your hands to thoroughly mix the cauliflower/cheese mix together. Scoop out a palmful then use both hands to press the mass together to form a cigar shape then push in the ends so it is a rectangle. Use quite a bit of pressure otherwise the croquets will fall apart later. When the croquet is formed, place on the prepared baking pan and continue with the rest of the mix until used up.
When the oven is hot enough, add the croquets and put a timer on for 15 minutes. In the meantime, heat a medium saucepan and add two tins of chopped tomatoes along with one dessert spoon of balsamic vinegar, stir thoroughly and bring to a boil. Reduce the heat to a high simmer and keep stirring occasionally for 25 minutes.
After the 15 minutes are up for the croquets, remove from the oven and use a spatula or two to flip them over on to the other side. When done place back in the oven and roast for another 15 minutes. Once the sauce has reduced and the second 15 minutes is up, serve.