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Cauliflower meatballs – the recipe from Cooks but good


Cauliflower meatballs always convince everyone, young and old!
Cauliflower is one of the most common vegetables of this period that cannot be missing from our tables. Very versatile for many recipes, excellent with pasta, perfect in batter, fried or baked au gratin.
Cauliflower meatballs can be prepared in an instant with just a few steps, they are suitable for an aperitif or a starter, convenient to take to work or for trips out of town.
Today we offer you delicious ones, golden on the outside and with a soft centre, for an easy-to-prepare vegetarian dish that everyone will like, even children! They are good hot, but even better if eaten cold, with the particular flavor of the cauliflower that combines with the strong one of the pecorino. These cauliflower meatballs, with a slightly flattened round shape, are traditionally prepared together with wild fennel meatballs and fried in plenty of seed oil but if you prefer lighter cooking, you can also cook them in the oven, they will be delicious just the same.


Scope appetizer, aperitif
  • 500 g cauliflower florets Sicilian broccoli
  • stale bread to taste or 8 slices of bread
  • 1 egg
  • 5 spoons Grated pecorino
  • sale q.b.
  • pepe q.b.
  • sugar to taste optional

It will also serve you

  • peanut seed oil to taste for frying
  • saucepan with high edges

  • skimmer

  • Clean the cauliflower by removing the outer leaves and the stem.

  • Wash the tops in plenty of water, better if you leave them to soak for about 30 minutes.

  • After 30 minutes, rinse them to remove impurities and boil them in salted water until they are tender. It will take about 15 minutes. Drain them and let them cool.

  • Pour the cauliflower into a bowl and mash it with the tines of a fork. Add the whole egg and the grated cheese. Mix everything and season with salt and pepper. Finally add the stale bread and mix well.

  • If you want sweet meatballs, add a little sugar to the mixture if desired.

  • The quantity of bread depends on the consistency of the dough: you shouldn't add too much, otherwise you will get a hard mixture. The consistency should be very soft and workable. Before forming the meatballs, I recommend covering it with cling film and leaving it in the fridge to rest for a couple of hours. This way, the bread will absorb excess moisture.

  • With your hands moistened with water, form round and slightly flattened meatballs. Leave them aside and in the meantime heat the seed oil in a deep pan until it reaches a temperature of 170°C. Fry them until they are evenly golden, just a few minutes.

  • Once cooked, drain them from the oil using a slotted spoon, serve hot, warm or cold! If you have added sugar to the mixture, after frying them, remember to dip them in granulated sugar while they are still hot.

We advise you not to extend the cooking time of the cauliflower to avoid the mixture becoming too liquid and having to add breadcrumbs to make it more compact.
In Sicily, in the province of Trapani, this recipe together with that of wild fennel meatballs is also prepared in the sweet version, in particular for the feast of San Giuseppe on March 19th. Try it, I'm sure it will win you over at first taste. Just add a little sugar to the mixture and after frying them, pass them while still hot in granulated sugar.
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