Name: Crispy & Aromatic Cauliflower "Meatballs"
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 300 gr cauliflower (, florets); 2 baby carrots ((20 gr)); 1 onion (, yellow or red); 2 cloves of garlic; 1 egg; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp dried oregano; 1 tbsp dried thyme; 1/2 cup oats; 10 -15 leaves fresh mint; 1 tsp ouzo (, optional); Vegetable, or Sunflower oil (, for frying)

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Vegetarian “meatballs” with cauliflower that taste just like the originals. They are crispy, full of flavor, and aromatic ideal to serve with some crispy potatoes, roasted potatoes with tomato sauce, mashed potatoes, or with pasta.

It’s an easy and quick recipe that needs a few basic ingredients, a food processor to make your life easier, and a little bit of your time. It can be a vegan recipe if you replace the egg with flax seeds, or chia seeds and water. Enjoy the same taste with no animal products!

A delicious and nutritious recipe with nice aromas and flavors that everyone will love!

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Recipe

Yield: 20 pieces

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Ingredients

300 gr cauliflower

2 baby carrots (20 gr)

1 onion, yellow or red

2 cloves of garlic

1 egg, optional

1 tsp olive oil

1/2 tsp salt

1/2 tsp black pepper

1 tbsp dried oregano

1 tbsp dried thyme

1/2 cup oatmeal, grounded as flour, or not

1/4 cup all-purpose flour

10 -15 leaves fresh mint

1 tsp ouzo, optional

Vegetable oil, or Sunflower oil for frying

Instructions

Rinse and drain the cauliflower well.
Put it in a food processor and blender until it become like rice.
Place it on a towel and press it to remove all its liquids and put it in a large bowl.
Now add the onion, garlic, mint, and carrot to the food processor and mix. Add them to the bowl with the cauliflower.
Season with salt, pepper, thyme, oregano and add the egg, olive oil, and optionally ouzo.
Mix the ingredients and add the oatmeal or oatmeal flour and all-purpose flour. Add the amount of flour you need, until you have a thick, solid mixture with not too liquid, so you can shape your cauliflower “meatballs”.
Add the vegetable oil or sunflower oil to a frying pan or pot and place over medium-high heat.
When the oil is hot, fry the cauliflower “meatballs” for 5 minutes more or less depending on their size, until cooked and have a crisp golden crust.
When they are cooked put them on absorbent paper towels to absorb the excess oil.

Enjoy!

Notes

Served: Served with
- crispy potatoes in the oven,
- eggplant dip,
- tzatziki sauce,
- potatoes au gratin,
- with marinara sauce and spaghetti.
Variations:
- Replace the egg with a tablespoon of chia or ground flaxseed soaked in three tablespoons of water. Stir together until well combined and then refrigerate for 15 minutes. Add it to the cauliflower mixture instead of the egg.
- Stuff the cauliflower “meatballs” with a small cube of feta in the middle.
- Add all-purpose flour instead of oatmeals.
- Season the mixture based on your tastes.
Storage: Serve immediately and store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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