Rice and Cauliflower Croquettes and Strawberry Salad with Lemon

polpette-riso-verdureHow to make rice and cauliflower croquettes and strawberry salad with lemon

Rice and cauliflower croquettes are a healthy vegan dish particularly suitable for dietary regimens. Discover how to prepare and enjoy them with a colourful lemon flavoured strawberry salad!

Difficulty: easy
Cost: low
Category: second courses
Cuisine: Italian
Portions: 4
Cooking method: boiling, baking
Preparation time: 25-35 min
Cooking time: 20 min
Total time: 45-55 min

Rice and cauliflower croquettes are a tasty and healthy dish. They are oven-baked, and therefore light and appetizing.
They are made with lemon, which helps detoxify the body and promote digestion. Besides being excellent for dietary regimens, lemon contains a lot of vitamin C, which boosts the immune system. Moreover, its unmistakable fragrance works like magic to combat anxiety and stress!

To fully exploit the healthy properties of this citrus fruit, we recommend ending the meal with a serving of fresh strawberry salad, dressed with lemon juice.

Although this recipe is not among the fastest to prepare, you can save time by using bottled lemon juice. This celebrated fruit ready-to-pour version, when made only with real juice, ensures results bound to please even the most demanding palates and can be stored in the fridge for 9 months, ready to be used at any time to prepare other tasty and fragrant dishes.


  • 130 gr. rice
  • 1 small potato
  • 7-8 cauliflower florets
  • 250 gr. fresh strawberries
  • 50 ml lemon juice
  • salt to taste
  • plain bread crumbs as needed
  • 10 ml seed oil

Equipment: pots, baking dish, bowl


Wash and peel the potato, cut it into small pieces and cook it in a pot with plenty of water, then cut the cauliflower into pieces and add it to the potatoes.
Boil the rice in plenty of unsalted water and once cooked, drain it and transfer it to a bowl together with the potatoes and cauliflower. Mix well while adding the salt and lemon juice.

Shape the mixture into small balls and coat them with breadcrumbs. Arrange them in baking dish lightly coated with oil in advance, and drizzle a little more oil over them. Bake in the oven, preheated at 200°C, for about 15 minutes.

Meanwhile, wash the strawberries, remove the leaves, cut them into chunks and place them into a bowl.
Dress them with lemon juice to taste (we recommend using the juice from an entire lemon or 4-5 tablespoons of ready-to-use, more practical, quick and fragrant juice).
Place the strawberries in individual serving bowls and serve them after the rice and cauliflower croquettes, which are delicious either hot or cold as a summer dish.