Orange Cauliflower Meatballs

Name: Orange Cauliflower Meatballs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10
Ingredients: Cauliflower 1.25 lbs; Extra virgin olive oil to taste; White onions ½ cup; Celery 0.8 cup; Carrots 0.7 cup; Precooked Cannellini beans 2.3 cups; Plant-based cheese 1.8 oz; Flax seed ground 3 tbsp; Water lukewarm 2.8 oz; Whole grain flour 1 ¼ cup; Whole wheat breadcrumbs 1.3 cups; Black pepper to taste; Chickpea flour 2.5 oz; Extra virgin olive oil to taste; Orange juice 3 oz; Water 7.1 oz; Fine salt to taste

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Serving: 10
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

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

Preparation

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.