Cauliflower - Lunetten kroket by The Soft Protest Digest

Recipe for the Lunetten kroket

Ingredients
— Béchamel sauce (base): 80g of goat butter/ghee / 80g of white spelt flour / 30g of potato starch / 250ml of goat milk / 250ml of homemade vegetable stock (peel) / 2 egg yolks / 50g of goat crème fraiche / salt / black pepper
— Kroketten: 1/8 of a cauliflower / 5 egg whites (unused for the vlaai) / 250g of wholegrain oat flour / 100g of coarse oats / rapeseed oil
— Soufflés: 300g of béchamel sauce / 2 egg yolks / 2 egg whites / 1/8 of a cauliflower / field mustard seeds sinapis arvensis (or strong dijon mustard)

Preparation
— Béchamel sauce (base): 1. Slowly heat up the milk and stock to a simmer. 2. In a medium size saucepan, melt the butter and stir in the flour and potato starch to make the roux, cook for 2 minutes. 3. Gradually add the milk to the roux, whisking constantly. 4. Combine the cream and egg yolks separately and add to the sauce. 5. When the sauce reaches a béchamel-like texture, turn the heat off and season to taste. 6. Set aside 300g of the béchamel.
— Kroketten: 1. Blitz the cauliflower in a food processor to a ‘rice’ consistency. 2. Combine with the 300g of béchamel and reduce on a low heat until you reach a thick consistency. 3. Leave to cool in the fridge, covering the surface with clean film to prevent the formation of a dry skin. 4. Place the egg whites and the oat flour in two different shallow bowls. 5. In a large skillet, heat enough oil to cover the kroketten to 180°c. 6. Form the kroketten by hand, drop them in the egg white and roll them in the coarse oats, fry for 5min, turning them over mid-fry. 7. Leave to dry on kitchen paper.
— Soufflés: 1. Whip the 2 egg whites to stiff picks. 2. In a separate bowl, combine the egg yolks to 300g of béchamel. 3. Carefully fold in the egg whites. 4. Extract pretty cauliflower florets to fit each muffin tin. 5. Butter the 6 molds and pour in the batter. 6. Push in each mold one cauliflower floret and bake, covered with a sheet of parchemin paper, at 180°c for 20min.

How to build the Lunetten kroket:
Place the soufflé on a plate and top with a warm kroket. Serve with a side of wild mustard flowers (or a dollop of dijon mustard)

Shopping list:
- EKOPLAZA: oat whole grain flour (Meesters can de Heelvn, NL) | (eggs (Ekoplaza, NL))
- Molen De VLIJT: spelt whole grain flour (NL)
- Molen De VRIENDSCHAP: spelt white flour (?) | oat whole grain flour (Germany)
- RIDAMMERHOEVE goatfarm: goat milk and cream, fresh eggs (Amsterdam, NL)
- ECOLOGISCHE BOERDERIJ DE BOTERBLOEM farm: cauliflower (Amsterdam, NL)