Cauliflower and Turmeric Meatballs
Category: Appetizers
Servings: 20 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower | 650g |
| Ground Turmeric | 8g |
| Fresh Rosemary | 2 sprigs |
| Bread (preferably white) | 130g |
| Parmigiano Reggiano DOP | 40g |
| Eggs | 45g |
| Whole Milk | 160g |
| Garlic | 1 clove |
| Breadcrumbs | 180g |
| Fine Salt | to taste |
| Peanut Oil (for frying) | as needed |
Instructions
-
Preparing the Cauliflower:
Start by removing the outer leaves from the cauliflower, ensuring only the florets remain. Place the cauliflower in a large pot filled with cold, unsalted water. Bring to a boil and cook for about 25 minutes, or until the cauliflower is completely soft and easily pierced with a fork. -
Prepping the Aromatics:
While the cauliflower cooks, finely chop the rosemary needles. Next, remove the crust from the loaf of bread, aiming for about 95g of soft bread. Tear the bread into small pieces and soak it in the whole milk for a few minutes until it becomes soft. -
Mash the Cauliflower:
Once the cauliflower is cooked, drain it well and transfer it to a mixing bowl. Using a fork, mash the cauliflower until it forms a smooth, lump-free puree. -
Flavoring the Mixture:
Add the turmeric powder to the mashed cauliflower to infuse it with color and flavor. Then, mix in the chopped rosemary, grated Parmigiano Reggiano, and the egg. Stir the ingredients together until they are well combined. -
Forming the Meatballs:
Now it’s time to shape the meatballs. Take approximately 60g of the cauliflower mixture in your hands and roll it into a ball. Repeat the process until all the mixture has been formed into meatballs. Place the formed meatballs on a tray and set them aside. -
Coating and Frying:
In a frying pan, heat enough peanut oil to submerge the meatballs (about 170°C or 340°F). While the oil heats, roll each meatball in the breadcrumbs to create a crispy coating. Once the oil has reached the right temperature, carefully drop the meatballs into the pan in batches, frying them until golden brown on all sides. -
Draining:
Using a slotted spoon, remove the meatballs from the oil and place them on a paper towel-lined plate to drain off any excess oil. -
Serving:
Serve the cauliflower and turmeric meatballs hot, as an appetizer or a delightful snack. These meatballs pair wonderfully with a tangy dipping sauce or can be enjoyed on their own.
Enjoy this savory, aromatic treat full of flavor and nutrition—perfect for gatherings, parties, or as a comforting snack!
