Mix the cauliflower with the egg yolks, cornstarch and breadcrumbs, season with salt and pepper. Shape the mixture into small croquettes.
Wrap the croquettes with the bacon (fix with a toothpick if necessary) and fry them until golden-yellow while swimming in plenty of hot oil. Lift out of the oil and drain on kitchen paper.
Go very well as an accompaniment to schnitzel in cream or mushroom sauce, also very tasty with dip. They also taste very good when cold.
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