These vegan skillet Morrocan cauliflower meatballs, bathed in tomato sauce with spices, are perfect when you want to eat healthy, light, and flavorful at the same time.
10 minutesmins
20 minutesmins
0 minutesmins
30 minutesmins
4people
Calories: 636kcal
Ingredients
3cupscauliflower florets
½cupminced onion
3garlic clovesminced
2tablespoonsolive oil
3cupsrice or quinoa
¼cupall-purpose flour or oat-flour
1teaspoonsalt
2tablespoonsmintfinely chopped
2tablespoonscilantrofinely chopped
2tablespoonsparsleyfinely chopped
Olive oil for cooking the meatballs
Sauce
128 oztomato sauce can or jar
1teaspoonground cumin
1teaspoonground turmeric
1teaspoonred pepper chili flakes
1cinnamon stick
Instructions
Sauté the cauliflower with the onion and garlic in an 11" skillet with the olive oil at medium heat until all the vegetables are soft.
Place the vegetables in the container of the food processor with the rice, flour, and salt. Pulse until all is well integrated. Add the fresh herbs and mix with a wooden spoon.
Form the cauliflower meatballs and cook in a non-stick skillet drizzled with olive oil.
In a saucepan, add the tomato sauce and the spices, simmer for 6 to 10 minutes or until all the flavors are well integrated.
Serve by spooning sauce on a plate, then place two or three cauliflower meatballs on top, and drizzle a bit more sauce on top. Finish with chopped fresh herbs.