Quinoa and cauliflower croquettes

Quinoa and cauliflower croquettes are tasty and crunchy, perfect as appetisers.




200 g of quinoa

200 g of cauliflower

50 g of shallot

2 eggs

100 g of grated Parmesan cheese

2 spoonfuls of spelt flour

© Laura La Monaca


Boil the quinoa and let it cool. In the meantime, clean the cauliflower and cut it coarsely into very small chunks. Combine the cauliflower and quinoa and add all the other ingredients. Heat them in a nonstick pan with little oil and form small croquettes with a spoon. Cook on both sides over low heat making sure they’re well cooked inside.

Serve quinoa and cauliflower croquettes warm.


© Laura La Monaca

Translated by

Siamo anche su WhatsApp. Segui il canale ufficiale LifeGate per restare aggiornata, aggiornato sulle ultime notizie e sulle nostre attività.

Licenza Creative Commons
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.

Related articles
For a sustainable diet, diversify your basket

by Jeffrey Y. Campbell, Manager of the Forest and Farm Facility at FAO In the Ecuadorian Amazon, Kichwa farmers grow dozens of products on tiny parcels of land. Their lands hum with biodiversity, yielding nutritious foods that have sustained families for generations. Wandering among fruit and nut trees and crops, these indigenous agroforesters fill their baskets

Galatea’s mission, making artisanal ice cream chemical free

We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.

Quality ice cream is a matter of labels

Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.