Cauliflower Meatballs

Cauliflower Meatballs

Posted 2015-07-16 by Annalisa Brownfollow
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

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.

  • 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.

    #hors_d 'oeuvres

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


    Copyright 2022 OatLabs ABN 18113479226