Scopri

Cauliflower meatballs

Chef Walter Zanoni

Difficulty: easy

Method: 20'

Cooking: 10'

Difficulty: easy

Method: 20'

Cooking: 10'

Chef Walter Zanoni

Difficulty: easy

Method: 20'

Cooking: 10'

Difficulty: easy

Method: 20'

Cooking: 10'

Method

  1. 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.

The meatballs can be prepared a day in advance and fried just before serving them.

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

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