• Preheat the oven to 400º F.

  Prepare a large baking sheet with parchment or a reusable baking sheet.

Baked Cauliflower

• Toss the cauliflower florets (approximately 5-6 cups) with 1 tablespoon of oil and the spices in a large bowl or on the baking sheet. Arrange on the baking sheet in a single layer.
• Bake for 10 minutes, stir and return to oven for another 8-10 minutes until tender.
• Transfer baked cauliflower to a food processor and pulse several times to rice it; but don't overprocess so it's mushy. Should be the size/texture of rice.

Make the Quinoa

• Cook ¾ - 1 cup quinoa* in broth as per package instructions until light and fluffy.
• Pro Tip: uncooked quinoa increases by roughly 2.5 - 3 times when cooked.

Cauliflower Quinoa Meatball Mixture

• Place riced cauliflower, cooked quinoa, breadcrumbs, 1 tablespoon of flour, 2 tablespoons sriracha mayo, and chopped basil-parsley in a large bowl. Mix until well incorporated. 
• The mixture will be sticky and bind together when pressed. If not sticking together, add another tablespoon of flour - mix thoroughly.
• Using your hands, gently squeeze to form 18-20* equal size balls. Place on prepared baking sheet. Drizzle with oil and roll the balls to lightly coat the meatballs.

Oven Baked Method

• Bake for 12 minutes until golden.
• Gently roll them to flip and cook for another 10 - 12 minutes. 
• Let them cool before transfering from baking sheet.

Air Fryer Method

• Spray air fryer basket with baking spray. Set to 350º F.
• Place cauliflower balls in the air fryer basket without touching each other.
• Fry for 15 minutes stopping after 10 minutes to gently shake the basket to flip the cauliflower balls.
• Continue to fry for another 5-7 minutes until hot and crispy. Carefully remove from air fryer.

To Serve

• The cauliflower balls firm up as they cool down. Serve with remaining sriracha mayo drizzle, with pasta, soup, salad or in sandwiches!