INGREDIENTS
a medium cauliflower, 3 medium potatoes, a head of lettuce or radicchio, a handful of parsley, a clove of garlic, 1 egg, 4 tablespoons of breadcrumbs, 2 tablespoons of grated Parmesan cheese, a little extra olive oil, salt.
PROCEDURE
Boil the potatoes and mash them with a potato masher, remove the toughest leaves of the cauliflower, steam a part — about 300 grams — and keep the rest for the salad. In a bowl, beat the egg — whole — with the salt, add the cauliflower and break it with a fork, add the crushed potatoes, the Parmesan cheese, the minced garlic and parsley and the breadcrumbs. Form the croquettes and brown them in a non-stick pan greased with a little oil, turning them gently so as not to break them OR bake at 180 degrees on an oiled tray for 15-20 minutes. Wash and dry the lettuce or chicory (or both). Divide the cauliflower florets, season with oil and salt and serve as an “accompaniment” to the croquettes.