These deep-fried squares with creamed cauliflower and macaroni make a delicious snack for the kids. You can also cook them in the air fryer for a healthier version
| Created by | Spinneys |
| Prep time | 60 minutes |
| Cook time | 25 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 688 |
| Fat | 20g |
| Saturates | 9g |
| Protein | 29g |
| Carbs | 97g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPrepare the cauliflower by breaking off the florets. Slice them into 2cm thick slices and finely chop the stalk.
Bring a large pot of salted water to the boil and add the pasta. Cook for 5-8 minutes or until tender. Drain and reserve the cooking water.
Melt the butter in a medium-sized pot over a medium heat.
Sauté the finely sliced leek and celery in the butter for 4 minutes.
Add in the cauliflower and lower the heat. Sauté until the cauliflower browns a little before adding 100ml of the reserved pasta water. Cook until the cauliflower is really soft.
Using a hand blender, blitz the cauliflower mix until smooth and creamy.
Stir in the mustard, cheese and garlic and season well to taste.
Stir in the thyme leaves and combine with the pasta.
Pour into a 20cm casserole dish and refrigerate until firm.
Cut out even bite-sized squares of the macaroni and place on a lined baking tray.
Place the flour, eggs and panko in three separate bowls arranged in that order.
Take a cube and dip it into the flour, then into the beaten eggs, shaking off any excess, then roll it in the panko breadcrumbs until evenly coated.
Gently drop the cube into a 160°C deep fryer with sunflower oil and cook until the panko is golden brown. Repeat with remaining balls.
Serve immediately.
