Preheat oven to 400 F
Prepare baking sheet by covering with parchment paper and then adding a drizzle of olive oil over surface.
Steam the cauliflower - just slightly underdone - al dente, drain and set aside.
Use leftover rice (mine was Mexican basmati rice which gives a different flavour profile - so use whatever you have).
Saute the onions, mushrooms, and garlic in a skillet over medium high. Add 1-2 tsp porcini mushroom powder (I ground dehydrated porcini mushrooms in the mortar and pestle). This powder is optional but super flavourful.
Transfer the cooked mushroom mixture to the bowl of a food processor, add the cooked cauliflower, 1 cup rice, s&p, red pepper flakes, and parsley and pulse until incorporated but still chunky – do not over process!!!!
Transfer to a big mixing bowl, add the bread crumbs, aqua faba, and 2 tbsp flour. Mix well with your hands until it comes together and the consistency is slightly sticky. Add the remaining 1 tbsp of flour if your mixture is not sticky enough. Form into 16-18 tight balls and place on the prepared parchment-lined baking sheet (drag each ball lightly through the oil on the baking sheet). Place in preheated 400 F oven for 20 minutes, flip the balls, return to oven for 10 minutes. Increase the temperature to 450 F for 5 minutes.
Panko option: Mix together 1 cup panko, 1 tsp garlic powder, 1 tsp onion powder, red pepper flakes, 1 tsp parsley flakes in one bowl. In another bowl add 1 cup plant based milk. Dip the balls one at a time in the milk then dredge in the panko and finally roll through the oil on the baking sheet. Place in the oven.
If serving immediately – this version is crunchier but if serving later, no real difference for the extra work and calories. Both version are spectacular!!!
