Nutritional Information: 128 Calories | 6.1 Fat | 13.1g Carbs | 6.2g Protein
Yields: 12 servings | Total Time: 30 minutes
Ingredients:
- 3 cups cauliflower florets (roughly 1 head of cauliflower)
- 3 cups cooked quinoa (and/or brown rice, see notes)
- 3/4 cup oat flour (a “dry ingredient” like, almond meal, breadcrumbs, etc.)
- 4 eggs
- 1 tablespoon spices (chili powder, paprika, and/or cumin will work)
- 2 teaspoons salt
- olive oil (enough, to cover the bottom of a frying pan with a thin coating)
Directions:
- Cauliflower: Cook the cauliflower florets in a pot of boiling water for about 5 minutes, till fork-tender. Drain well.
- Mix: Pulse the quinoa and cauliflower through a food processor until semi-smooth (see pictures for texture). Transfer mixture to a large mixing bowl and combine with all other ingredients. Stir until everything is incorporated. Roll into small balls (about one heaping tablespoon per ball was best for me).
- Cook: Heat a thin layer of olive oil in a skillet over medium heat – add the balls and cook for a few minutes on each side – they will need to be gently turned every so often to get browned all the way around. Serve with yummy sauces, salads, bowls, or freeze for later!
Source: https://pinchofyum.com/30-minute-vegetarian-meatballs
