Cauliflower Croquetas with Black Garlic Mayonnaise Recipe - Great British Chefs

Ingredients

• 6 black garlic cloves
• 2 garlic cloves
• 25g of unsalted butter
• 2 egg yolks
• 10g of Dijon mustard
• 150ml of sunflower oil
• 8g of lemon juice
• salt to season
• red wine vinegar to season
• 100g of unsalted butter
• 100g of plain flour
• 500ml of whole milk
• 60g of Gruyère
• 30g of Parmesan
• 12g of Dijon mustard
• 8g of wholegrain mustard
• 10g of garlic pulp, (confit)
• 3g of lemon juice
• 2g of fine sea salt
• freshly ground black pepper to taste
• 300g of cauliflower, pulse blitzed in the blender
• 5g of rapeseed oil
• 12g of Parmesan
• 30g of double cream
• 7.5g of Cabernet Sauvignon vinegar
• salt, to taste
• whole milk, to adjust thickness
• 250g of cauliflower, sliced 2mm thick
• 3 eggs
• 200g of flour, seasoned
• 500g of Panko breadcrumbs
• vegetable oil, for frying
• 300g of hard cheese, grated, (chef uses Bermondsey hard press)
• cauliflower leaves, (inner leaves that are softer and sweeter are ideal)