Easy Weeknight Cauliflower Meatballs for Meatless Monday
These meatballs were very easy to make and delicious! "Patting" them with olive oil before they bake is the critical step in making sure you get an outer "crunch" without having to fry them!
- 3 cups Riced Cauliflower
- 1 cup Breadcrumbs (I used rice crumbs from Trader Joe's to keep it Gluten Free)
- 5 Tbsp Gluten Free Flour (or all-purpose flour)
- 1 tsp garlic powder
- 1 tsp Ginger
- 1/4 tsp Pepper
- 1 tsp Salt
- 3 Eggs, beaten
- 1 Tbsp Dried basil or 1/4 c fresh basil, finely chopped
- 1 Tbsp Coconut Aminos
- 2 pkgs Birds Eye Steamables 100% Vegetable Pasta
Preheat oven to 400 degrees. Prepare a baking sheet with foil/sprayed with cooking spray or lined with parchment paper.
Add all ingredients to a food processor & blend until a "dough" forms...suprisingly, these meatballs are very easy to form & hold their shape!
Form ~1.5 Tbsp of the mix and roll into balls. It should make ~20 meatballs.
Critical Step: pour ~1/2 cup of olive oil into a bowl. Using a pastry brush, brush olive oil onto all sides of the meatballs. This will make sure you get a nice "crunch" on the outside of your meatball!
Bake for 20 minutes then flip meatballs and bake for an additional 10 minutes. Pair with Birds Eye Steamables 100% Vegetable Pasta...SO GOOD!
Cantaloupe Red Pepper Salsa
This salsa is a delicious addition to the already refreshing pan-seared Sea Scallops. We enjoyed ours with a salad topped with our fresh multi-purpose vinaigrette and mashed oven-roased cauliflower.
- 1 cup Finely Chopped Fresh Cantaloupe
- 1/2 cup Finely Chopped Red Bell Pepper
- 1/4 cup Finely Chopped Red Onion
- 1 Tbsp Fresh Lime Juice
- 3 Tbsp Chopped Fresh Mint
- 1/4 tsp Kosher Salt
Place Red Onion in an ice water bath for 5 minutes; you won't lose flavor just the "bite" of the onion.
Finely chop all cantaloupe, red belle pepper and onion, mix together with remaining ingredients. Let chill for 1 hour.
Adapted from the original recipe from Cooking Light.