- 3 cups cauliflower florets (roughly 1 head of cauliflower)
- 3 cups cooked quinoa (and/or brown rice, see notes)
- 3/4 cup oat flour (a “dry ingredient” like, almond meal, breadcrumbs, etc.)
- 4 eggs
- 1 tablespoon spices (chili powder, paprika, and/or cumin will work)
- 2 teaspoons salt
- olive oil (enough, to cover the bottom of a frying pan with a thin coating)
Directions:
- Cauliflower: Cook the cauliflower florets in a pot of boiling water for about 5 minutes, till fork-tender. Drain well.
- Mix: Pulse the quinoa and cauliflower through a food processor until semi-smooth (see pictures for texture). Transfer mixture to a large mixing bowl and combine with all other ingredients. Stir until everything is incorporated. Roll into small balls (about one heaping tablespoon per ball was best for me).
- Cook: Heat a thin layer of olive oil in a skillet over medium heat – add the balls and cook for a few minutes on each side – they will need to be gently turned every so often to get browned all the way around.
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