Cauliflower and Turmeric Balls

Name: Cauliflower and Turmeric Balls
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 20
Ingredients: Cauliflower (cleaned) 1.5 lbs; Powdered turmeric 2 ¾ tsp; Rosemary 2 sprigs; Bread 4.6 oz; Parmigiano Reggiano PDO cheese to grate 1.4 oz; Eggs (1 whole) 1.6 oz; Whole milk 0.67 cup; Garlic 1 clove; Breadcrumbs 1 ¾ cup; Fine salt to taste; Peanut seed oil to taste

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147

Calories per serving

Vegetarian

Energy Kcal 147
Carbohydrates g 12.8
of which sugars g 1.8
Protein g 3.9
Fats g 8.9
of which saturated fat g 2.15
Fiber g 1.5
Cholesterol mg 11
Sodium mg 133

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Makes: 20
Cost: Low

PRESENTATION

Alright, let's talk cauliflower and turmeric meatballs. When it comes to Italian gatherings, these are just something else. Not your typical polpette. No way. That turmeric? Gives them a warm, golden glow and a twist that's really, really unexpected. Imagine this: crispy, golden outside from the oven, and then—bam—a tender and creamy inside. So good. In Puglia, there's a cool trend now with plant-based bites, and these cauliflower meatballs are catching on, especially at buffets and aperitivo time. You might think, "Turmeric in Italian food?" But it actually blends so well—enticing, for real.

These turmeric meatballs? Total stars in any appetizer lineup. And with dips like yogurt sauce or egg-free mayo, they're a dream. The tangy dip really brings out the mellow flavors inside. Oh, and being meat-free, they're perfect for both vegetarian meatballs and gluten-free meatballs—which is great. Plus, they're naturally low in carbs. The soft interiors and crisp exteriors make them irresistible, and the turmeric? Adds a hint of Middle Eastern or South Asian flair, but still keeps that Mediterranean vibe. In Italy, they’re a hit at modern gatherings with all the classic finger foods.

Planning a casual get-together? Looking for something new? Cauliflower and turmeric meatballs are your answer. They balance between familiar and new, you know? Seriously, the kind of dish that makes folks ask for the recipe. Delicious hot or at room temp. They stay moist and flavorful—perfect for sharing around the table. Honestly, they're ideal for any occasion, bringing a touch of the exotic to your Italian feast. So here's the thing: you can't go wrong with these. Try them out!

INGREDIENTS

147

Calories per serving

Ingredients for about 20 balls: Cauliflower 1.5 lbs (650 g) - (cleaned); Powdered turmeric 2 ¾ tsp (8 g); Rosemary 2 sprigs; Bread 4.6 oz (130 g); Parmigiano Reggiano PDO cheese 1.4 oz (40 g) - to grate; Eggs 1.6 oz (45 g) - (1 whole); Whole milk 0.67 cup (160 g); Garlic 1 clove; Breadcrumbs 1 ¾ cup (180 g); Fine salt to taste

for frying: Peanut seed oil to taste

Preparation

How to prepare Cauliflower and Turmeric Balls

To make cauliflower and turmeric balls, first clean the cauliflower by removing the outer leaves 1 and the central stalk, then detach the florets (you will need 650 g) 2. Cook the cauliflower by placing it in plenty of cold, unsalted water; let it cook for about 25 minutes from boiling 3, or until it is completely softened.

Now chop the rosemary needles with a knife 4, remove the crust from the loaf 5, and cut the crumb into pieces 6, you will need to obtain 95 g of crumb.

Soak the crumb in milk 7 and work it with your hands until it is completely soft 8. When the cauliflower is cooked, drain it well and transfer it to a bowl, then mash it with a fork 9

to reduce it to a puree 10. Season with turmeric powder 11 and grated garlic 12,

flavor with rosemary 13 and also add the milk-soaked bread 14, the cheese 15,

the whole egg 16 and the breadcrumbs 17, salt and mix with a fork to combine the mixture 18.

Now you can shape the balls: take about 2 oz of mixture and work it with your hands to form balls 19, as you shape them, place them on a tray 20. In a pan, heat the seed oil and when it reaches a temperature of about 340°F, you can immerse the balls 21 and cook until they are golden, which will take about 5 minutes.

Then drain them with a slotted spoon 22 and place them on a tray lined with paper towels, salt them 23 and serve them hot 34.

Storage

It is preferable to consume the balls immediately as they will lose their crispness if stored for a long time.

Advice

The cauliflower and turmeric balls can be baked in the oven at 350°F for about 10 minutes. In addition to cauliflower, you can make the balls with Romanesco cabbage and broccoli.

For the translation of some texts, artificial intelligence tools may have been used.