Morrocan Cauliflower meatballs
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.
4 people
Calories: 636kcal
Ingredients
- 3 cups cauliflower florets
- ½ cup minced onion
- 3 garlic cloves minced
- 2 tablespoons olive oil
- 3 cups rice or quinoa
- ¼ cup all-purpose flour or oat-flour
- 1 teaspoon salt
- 2 tablespoons mint finely chopped
- 2 tablespoons cilantro finely chopped
- 2 tablespoons parsley finely chopped
- Olive oil for cooking the meatballs
Sauce
- 1 28 oz tomato sauce can or jar
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon red pepper chili flakes
- 1 cinnamon 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.
Nutrition
Serving: 250grs | Calories: 636kcal | Carbohydrates: 125g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 617mg | Potassium: 469mg | Fiber: 5g | Sugar: 3g | Vitamin A: 288IU | Vitamin C: 44mg | Calcium: 86mg | Iron: 3mg