Barbecue Cauliflower Croquettes Recipe (Vegan, GF)

Smokey barbecue cauliflower croquettes recipe, an easy finger food recipe perfect for any buffet/ tasting table. 

Nutritional Information  

One croquette contains 75 calories, 2g of fibre and 2.5g of protein.  

Each three croquette serving contains the full recommended daily amount of vitamins B1, B2, B3 and B6, 95% of the RDA of vitamin C and a third of your daily amount of folate. Amounts will vary per brand, but the nutritional yeast should also provide a significant amount of your daily B12 (40% with my chosen brand).  

Ingredient Choices and Substitutions  

I’ve used the Esgir Gluten Free Crunchy Crumbs here as my breadcrumbs, which are my go-to for any recipe like this as they’re already crunchy and don’t need prepping. If you can’t get your hands on any crispy breadcrumbs, prep them by placing them in a 180c oven for 7-8 minutes before following the steps below.  

If you’re having trouble sourcing a barbecue nutritional yeast, I highly recommend the BBQ Nooch by Wicked Kitchen if you’re based in the UK.  

Suggested Recipe: The Best Gluten Free Breadcrumb Mix

How to store, reheat, and does it keep?  

Store any leftovers in an airtight container and keep them refrigerated for up to five days. To reheat, Place the croquettes on a baking tray (or a cooling rack on top of a baking pan for better heat circulation) and bake in a 170c oven for about 8 to 10 minutes until crisp and heated through. 

Barbecue Cauliflower Croquettes Recipe  

Smokey barbecue cauliflower croquettes recipe, delicious potato snack or side with crispy cauliflower.  

This recipe is gluten free, dairy free, soy free, nut free and vegan. 

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Barbecue Cauliflower Croquettes Recipe

Smokey barbecue cauliflower croquettes recipe, delicious potato snack or side with crispy cauliflower.

Course Side Dish, Snack

Cuisine American, French

Keyword Cauliflower Croquettes

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 12 Croquettes

Calories 75 kcal

Ingredients

• 1 small head of cauliflower broken into tiny pieces
• Fry spray
• 600 g potatoes peeled and cubed
• 2 heaped tbsp BBQ sauce
• 1 packet smokey BBQ fajita seasoning
• 100 g gluten free breadcrumbs
• 1 tsp smoked paprika
• 1 heaped tbsp BBQ nutritional yeast

Instructions

1. Boil the potatoes for about 20-25 minutes until tender when you touch them with a knife. About five minutes before the potatoes are ready heat a large frying pan on medium heat. Spray the pan with a few sprays of fry spray, then add the cauliflower. Cook for 4-5 minutes then stir in the barbecue sauce. Then, drain and mash the potatoes, try to mash them dry as the barbecue cauliflower adds moisture to the recipe, but add a tbsp of unsweetened dairy free milk if necessary. Stir in the barbecue fajita seasoning and the barbecue cauliflower.
2. Preheat the oven to 220°c.
3. Leave mixture to cool for a few minutes until they’re cool enough to be handled.
4. Take one heaped tbsp of mixture and mould it to your desired shape.
5. Put the breadcrumbs, nutritional yeast and smoked paprika into a small bowl or dish then dip each croquette in the milk, making sure it’s fully covered then do the same with the breadcrumbs.
6. Place coated croquettes on a baking tray in the centre of the oven for 20-25 minutes until they’re golden and crispy. Turn them over half way.

Serve and enjoy!

Until tomorrow, 

Sophie 

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