Cauliflower Meatballs

Posted 2015-07-16 by Annalisa Brown ⇒ follow

The humble cauliflower is a powerhouse of health promoting qualities; its versatility can be seen in the many different ways the vegetable is cooked; in soups, salads, fritters, stir-fries, curries or as this dish demonstrates, as healthy .

These meatballs are delicious eaten warm as finger food or as a side dish and can be enjoyed cold as well. The taste and texture is similar to a falafel and therefore makes a great falafel alternative sandwiched in between a wrap smothered with avocado and Chickpea Pate .

Whichever way you decide to eat these , you will find them moreish making them hard to stop at just a few. It’s a great way of getting kids to eat their cauliflower!

There are many ways to eat Cauliflower, in soups, salads, fritters, stirfries, curries or enjoyed as .

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: 18-24 servings

Ingredients
2/3 Cup Polenta
200ml of Water
1 Cauliflower Head
1 Egg
1 Tablespoon Almond Meal
Almond Meal for coating
Handful Baby Spinach Leaves
2 Tablespoons of Greek Yogurt
Salt and Pepper to taste

The humble but versatile Cauliflower is the centrepiece of this vegetarian meatball dish.

Method

Bring water to the boil in a small saucepan and add the polenta.

Stir the polenta constantly for 5 minutes until thickened, then reduce the heat and simmer for another 10 minutes stirring occasionally.

The polenta helps to bind the cauliflower adding bulk and texture to the meatballs.

While polenta is cooking, chop the cauliflower into small pieces and steam or boil for 15 minutes or until the cauliflower is extremely tender to the touch.

Chop the cauliflower into small florets and steam or boil until tender.

Add the steamed cauliflower to the polenta and add the baby spinach, yoghurt, almond meal and egg, then season with a little salt and pepper.

Combine the cauliflower, polenta, baby spinach, yoghurt, almond meal and egg in a large bowl.

Combine the ingredients thoroughly, and then scoop a tablespoon of the cauliflower mixture into your hands and shape into small balls.

Using a spoon or your hands, thoroughly mix the cauliflower mixture together to form a sticky like dough.

Roll the cauliflower balls into the almond meal.

Shape the cauliflower mixture into golf sized balls then bake for 30 minutes to achieve a golden crispy crust.

Pre-heat an oven to 180°C.

Line a tray with baking paper and place the cauliflower balls onto the paper and into the oven to bake for approximately 30 minutes or until they turn a golden colour. You will need to rotate the balls for even colouring.

Serve immediately while hot but will taste equally as nice cold. Serve with Eggplant Dip or Mustard Mayonnaise .

can be enjoyed hot or cold and taste delicious accompanied with Eggplant Dip, Mustard Mayonnaise or Chickpea Pate.

Categories
#clean_eating
#healthy
#gluten_free
#vegan
#vegetables
#snacks
#tapas
#cauliflower
#polenta
#baking
#low_fat
#low_salt
#meatballs
#picnic_food
#hors_d 'oeuvres
#snacks
#social_competition
#kid_friendly
#finger_food
#party_food
#entree

%recipeyum

226944 - 2023-07-17 10:16:09

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