Orange Cauliflower Meatballs
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 35 min
- Serving: 10
- Cost: Low
PRESENTATION
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INGREDIENTS
- Ingredients for about 40 meatballs
- Cauliflower 1.25 lbs (550 g)
- Extra virgin olive oil to taste
- White onions ½ cup (80 g)
- Celery 0.8 cup (80 g)
- Carrots 0.7 cup (80 g)
- Precooked Cannellini beans 2.3 cups (530 g)
- Plant-based cheese 1.8 oz (50 g)
- Flax seed 3 tbsp (20 g) - ground
- Water 2.8 oz (80 g) - lukewarm
- Whole grain flour 1 ¼ cup (150 g)
- Whole wheat breadcrumbs 1.3 cups (150 g)
- Black pepper to taste
- for breading and frying
- Chickpea flour 2.5 oz (70 g)
- Extra virgin olive oil to taste
- Orange juice 3 oz (80 g)
- Water 7.1 oz (200 g)
- Fine salt to taste
How to prepare Orange Cauliflower Meatballs
To prepare the orange cauliflower meatballs, clean the cauliflower by removing the leaves 1 and the base of the core. Cut into florets 2 and boil them in boiling water for about 8 minutes 3.
Drain the cooked florets and set them aside 4; after cooking the weight will be about 14 oz (400 g). Now combine about 1/3 cup (approximately 3 fl oz / 80 ml) of warm water with the ground flaxseeds 5, mix to obtain a homogeneous mixture 6, and set aside for 10 minutes.
Trim and finely chop the onion 7, carrot 8 and celery 9.
In a pan heat the oil 7, add the chopped vegetables for the soffritto—carrot, celery and onion 11, season and sweat over low heat for 5 minutes, just long enough to soften them 12.
In a food processor place the cooked cauliflower 13, the drained cannellini beans 14 and the cooled soffritto 15.
Add the water-and-flaxseed mixture, which will act as the binder, then season with grated vegan cheese 17, salt and pepper 18.
Blend everything to obtain a homogeneous mixture 19, transfer it to a bowl and also add the whole wheat flour 20 and whole wheat breadcrumbs 21.
Mix 22 to obtain a dough that is firm but not too dry 23. Take portions of dough about the size of a walnut and shape the meatballs with your hands 34.
Move on to cooking: heat a drizzle of oil in a skillet, then roll the meatballs in chickpea flour 26 and place them in the hot pan, browning them for about 10 minutes 27.
Pour in the orange juice 28, about 3/4 cup (approximately 7 fl oz / 200 ml) of water 29 and a pinch of salt 30.
Cover with a lid and cook for 10 minutes 31. The orange cauliflower meatballs 32 are ready; serve them hot with their cooking juices 33.