For a long time I didn’t understand the meaning of cauliflower. I didn’t quite understand what that stiff white flower was useful for. I didn’t even remember the name when I saw it on the stalls in the market. That is until I discovered that it can be used raw in various combinations in salads. Then she started to grow on me. Then I started adding it to the wok-sautéed vegetable mixtures. Good and that way. I can’t say I fell in love with cauliflower, but now I know it’s a useful and versatile vegetable. Today I am going to present you my recipe for meatballs, the vegetarian version.
Ingredients:
- A few cauliflower inflorescences
- A small zucchini
- A medium carrot
- A small onion
- A few sprigs of dill
- 2 tablespoons of flax seeds
- Gluten-free flour: rice, millet, tapioca, amaranth, etc
- Spices: I put salt, pepper, turmeric and oregano
Method of preparation
We start by cutting the cauliflower inflorescences, washing them and boiling them in salted water. We leave them until the fork enters them with a little resistance. Then we soak the flax seeds in a little warm water, just to cover them. They will take the place of the egg, that is, they will bind the composition. After the cauliflower has been cooked, take it out in a strainer to cool, then grate the zucchini, carrot and onion on a large grater. If they are too juicy, remove some of the juice, but not all. In the meantime, the cauliflower has cooled, so we blend it well until it becomes like a puree. In the blender, not by hand. We add the puree over the grated vegetables, put the spices, the flax seeds with all the water they were in, a spoonful of flour and mix well. We form small meatballs and roll them in the rest of the flour, place them on baking paper and put them in the oven at 150 degrees Celsius, 30 minutes, with the fire up and down. We don’t turn them, because they stick a little to the paper. If I removed more of the vegetable juice and replaced it with oil it wouldn’t stick, but I wanted them to be as diet friendly as possible and I’m not sorry. They came out very tasty, fluffy on the inside and with a thin crust, just enough to keep them whole. They come off with a spatula from the paper, carefully.
