Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
• 2.
  In a medium bowl, toss cauliflower florets with oil and paprika. Transfer to prepared tray and arrange in a single layer. Roast for 20 minutes or until golden. Place half the florets in a small food processor and whiz until coarsely chopped. Add peas and whiz until broken down. Set aside.
• 3.
  Heat milk, butter and 2 tbs flour in a small saucepan over medium-low heat. Bring to a simmer, whisking constantly until thickened. Add the parmesan and whisk until smooth. Add roasted cauliflower florets, pea mixture, chives and lemon zest, season with salt flakes and mix to combine. Transfer to the fridge for 30 minutes to chill and firm up.
• 4.
  With floured hands, roll tablespoonfuls of cauliflower mixture into balls. Place on prepared tray and chill for 30 minutes to set and firm up.
• 5.
  Place extra 80g flour in a bowl and season with salt flakes. Place egg and breadcrumbs in separate bowls. Coat cauliflower balls in the flour, then egg, then breadcrumbs. Repeat with egg and breadcrumbs. Return to the fridge for 30 minutes to firm up.
• 6.
  Half-fill a medium saucepan with vegetable oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Deep-fry croquettes, in batches, for 4 minutes or until golden. Drain on paper towel.
• 7.
  Spread yoghurt onto serving plates, top with croquettes and scatter with chopped mint and chilli to serve.