The meatballs can be prepared a day in advance and fried just before serving them.
Difficulty: easy
Method: 20
Cooking: 10
Chef Walter Zanoni
Difficulty: easy
Method: 20
Cooking: 10
Method
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01 /
Slice the onion thinly.
Clean the cauliflower and cut into small florets.
Boil the cauliflower in salted boiling water or steam until very soft.
Brown the onion with small amount of extra virgin olive oil.
Place the cauliflower in a bowl and mash it.
Add the browned onion, breadcrumbs, turmeric, and salt to the cauliflower and then mix until obtaining a smooth dough.
Make balls of the desired size and roll them in the remaining breadcrumbs, using your hands to flatten them.
They can be baked or fried.
If baking them:
But the balls in a large baking pan with extra virgin olive oil.
Place them in the oven at 230° until golden brown.
If fried:
Place a frying pan on the stove and heat the seed oil.
When hot, add the balls.
Flip them when golden brown on one side and cook until golden brown on both sides.
You can also serve them warm, cooking them an hour or so before eating them.
These cauliflower balls are perfect for an aperitif or a vegetarian or vegan appetiser.
Ingredients for 4 people
200 g cauliflower
50 g breadcrumbs to make the meatballs
100 g breadcrumbs to roll the meatballs in
A small onion
10 g of extra virgin olive oil
Curcuma to taste
Salt
300 ml sunflower or peanut oil- for frying
30 ml extra virgin oil- for baking
