10-15slicesbaconvery thin and bake crispy before serving
Fill a large saucepan or pot with enough salted water to come right below a steamer basket fitted over it. Bring the water to a boil.
Place the cauliflower florets into the steamer basket and fit on top of the pan. Cover the basket with a lid.
Reduce water to a simmer and cook, covered for about 10 minutes until the cauliflower is very soft
Place the cauliflower into a food processor, with all other ingredients.
For the croquettes do not process until very runny.
When I make croquettes I tend to add parmesan in the end or some psyllium husk, to tighten the mash, which makes it easier to handle
Add salt and pepper to taste
While the mash cools down you can start preparing your crust
Beat the egg and in another bowl mix the parmesan with the bacon rinds
Dip your croquette in the beaten egg
Roll the croquette through the parmesan-bacon rind mix