Cauliflower quinoa meatless balls are the perfect addition to spaghetti and Sunday sauce. They are dense and substantial enough to hold up to the sauce and add a delicious flavour and texture to the dish. We love them on hoagies too - split open a crusty roll, toast it, add marinara sauce, sautéed onions and peppers (maybe a drizzle of sriracha and cashew cream) and 4 or 5 quino balls and you've got yourself a big sammie fit for a King!
The combination of cauliflower and quinoa is magical - the quinoa is earthy and the cauliflower is sweet but they lend themselves beautifully to any flavour profile you create. Simple to make, these meatless balls are quick and delicious.
If there are any leftovers, I freeze them to use in buddha bowls, tacos, burritos or just on their own for a snack. You can also make patties instead of balls - they make a scrumptious veggie burger!
More Ways to Enjoy Cauliflower Quinoa Balls
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Cauliflower Quinoa Meatless Balls
- 2-3 cups quinoa, cooked
- 1 head cauliflower, large chunks
- 2 cloves garlic
- ½ cup breadcrumbs (more or less for texture)
- 1-2 tbsp flour
- 1 tsp oregano
- ½ tsp fennel seeds, crushed
- ½ lemon, zested
- 2-4 tbsp fresh basil, chopped
- pinch red pepper flakes, to taste
- Break the cauliflower into large florets/chunks.
Cook on the stovetop, drain, and place half in the food processor at a time and pulse 5-15 times. Remove from food processor and pulse the other half.
- Place cooked quinoa, cauliflower, breadcrumbs, flour*, oregano, fennel seeds (crushed), lemon zest, basil, red pepper flakes, S&P in a large bowl and mix until well incorporated.
*I've used Bob's Red Mill egg replacement with good success also.
Form into golf ball size balls, firmly pressing together between your hands.
- Cook on a parchment lined baking sheet at 400F for 15 minutes until golden, flip them and cook for another 10-15 minutes.
Let them cool before you handle them.
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