These cauli-croquettes are super tasty and make a very versatile side-kick for a variety of dishes, from plain brown rice, quinoa or millet, to mashed potatoes! You can even cut them into pieces and add them to a pasta toss or a savory burrito. Enjoy!
2 cups cauliflower thinly sliced and cut into small pieces
1 cup red bell peppers cut into strips
1 3/4 cups whole wheat flour
3 Tbsp. cornstarch
Salt to taste
1 tsp. baking powder
1/2 tsp. garlic powder
1 tsp. to 1 Tbsp. onion powder (in other words, increase the onion flavor to your liking, up to 1 full Tbsp. of onion powder if you are super onion lover)
In the blender, process the red bell pepper with 1 cup of water.
Scrape into a bowl and add the rest of the ingredients except the cauliflower to form a thick batter.
Add the cauliflower and mix well, Heat up a skillet barely painted with olive oil and drop the mixture
by large spoonfuls into the hot skillet. (If you don't like to use oil to cook, you could use a cured hot cast iron skillet, but you must be quick to flip them as soon as they set on one side, otherwise they will burn!)
Cook till golden brown on both sides.
Yield: 10 medium size croquettes.