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Happy Monday!
A few days ago I woke up with the desire to make cauliflower “meatballs” (that I’d never even had before, I will add). Random much?!? As one does… so I got a cauliflower head, blitzed it and then went from there. I love this vegetable! It’s amazing in so many different preparations. I added a few lovely aromas such as lemon zest, capers and parsley. I decided to pair these little balls with classic hummus, which goes well with pretty much any and everything so I can never go wrong there. Hummus is life <3
CAULIFLOWER “MEATBALLS” ON HUMMUS {vegan + gluten free}
by Marta Giaccone
Recipe
about 24 meatballs
prep time: 15 mins, cook time: 15/35 mins, total: 30/50 mins
Cauliflower meatballs
1 medium cauliflower head (1kg)
5 tbsp evo oil
zest of 1 lemon
juice of ½ a lemon
1 garlic cloves
5 capers, thoroughly washed and drained
fresh parsley
4 tbsp chickpea flour
salt
Hummus
1 can of chickpeas
2 tbsp tahini
½ a garlic clove (or more, to taste)
juice of ½ a lemon
salt
Method
- Bring a pot of salted water to a boil.
- Chop the cauliflower into small florets, wash and drain it. Transfer it to a food processor and blitz it into “rice”. When the water is boiling, pour it into the pot and let it cook for 3-4 minutes, until just tender.
- With a slotted spoon transfer it to a clean kitchen towel, let cool a few minutes, then bring the ends of the towel together and squeeze as much liquid out of the cauliflower as possible. Transfer the “dry” cauliflower to a large mixing bowl.
- Turn on the oven to 180°C/350°F.
- To the mixing bowl add the evo oil, lemon zest and juice, a pinch of salt, finely grated garlic clove (germ removed), finely chopped capers and a handful of parsley, washed and finely chopped. Stir to combine, then add the chickpea flour and mix very well. Taste and add more salt if necessary.
- With your hands, carefully, form the “meatballs”, about the size of a walnut.
- You can either cook the meatballs in the oven or in a pan. Oven: place a sheet of parchment paper on an oven tray and lightly oil it. Place the balls on it and bake for about 30 minutes, flipping them a couple of times every 10 minutes. Then turn off the oven and let them rest, inside, for 5 minutes, then 5 more minutes outside. Pan: heat up about 3 tbsp of evo oil and, when hot, add the balls, lower the flame, cover and let cook for about 10 minutes or until golden on all sides (you have to flip them a few times). Turn off the flame and let them rest, covered, at least 5 minutes.
- While the meatballs are cooking you can make the hummus. Rinse and drain the chickpeas, then add them to the glass of a blender. Add the tahini, chopped garlic, lemon juice, a pinch of salt and a tiny bit of water. Start blending and add a little bit more water only if needed. Blend until very creamy. Taste and add more of any ingredient as desired.
- Serve warm meatballs together with hummus, with a drizzle of evo oil, lemon, salt and some chopped fresh parsley.
