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(New Recipe! ?) Cauliflower has got to be one of the most versatile ingredients. Been really enjoying using it in different types of dishes and this time around I made some SPAGHETTI AND (CAULI) MEATBALLS! Will be sharing the meatballs RECIPE BELOW! I’ve made spaghetti a “meat”balls before with mushrooms but this time around I used cauliflower with just a little mushrooms and turned out great!
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Cooked the meatballs two ways and pretty happy with how they both turned out! You can also check out my stories to see more!
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Cauliflower “meat”balls (baked or pan-fried)
Makes 10-12 balls
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2 cups (from 1 head) cauliflower florets, cooked (I simply just steamed mine)
1/3 cup sliced button mushrooms, cooked
1 red onion, roughly chopped
4 cloves garlic, roughly cjvipped
1 cup cooked rice (I used some leftover black rice)
1 tsp salt to taste, or to taste
Dash of pepper
1/2 cup breadcrumbs
2 tbsp all purpose flour
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1. In a pan, sauté the onions and then the garlic in a little oil.
2. Transfer into a food processor. Add the cooked cauliflower, musrooms, rice, and salt.
3. Process until incorporated. Do not over process. It should still have some chunks left.
4. Transfer into a bowl and add in the bread crumbs and flour. Mix well (you can use your hands) until it turns into a slightly sticky consistency (mostly because of the rice). 5. Form into balls. You can pan fry these for 10 minutes in a little oil (make sure to move them around) or bake at 325F for 25-30 minutes.*
6. You can enjoy them as is with some sauce or cook in some marinara for spaghetti and “meat”balls.
7. *Note: I decided to pan fry one batch and bake the other. Baking yields firmer BUT dryer meatballs, which would go well with some tomato sauce for pasta. Pan-frying would go better if you intend to enjoy them as is because they’re juicer from the oil!
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