Cauliflower “Meat”balls

• 2 cups (from 1 head) cauliflower florets, cooked (I simply just steamed mine)
• 1/3 cup sliced button mushrooms, cooked
• 1 red onion, roughly chopped
• 4 cloves garlic, roughly cjvipped
• 1 cup cooked rice (I used some leftover black rice)
• 1 tsp salt to taste, or to taste
• Dash of pepper
• 1/2 cup breadcrumbs
• 2 tbsp all purpose flour

Steps:

1. In a pan, sautéed the onion and then the garlic in a little oil.

2. Transfer into a food processor. Add the cooked cauliflower, mushrooms, rice, and salt.

3. Process until incorporated. Do not over process. It should still have some chunks left.

4. Transfer into a bowl and add in the breadcrumbs and flour. Mix well (you can use your hands) until it turns into a slightly sticky consistency (mostly because of the rice). 5. Form into balls. You can pan fry these for 10 minutes in a little oil (make sure to move them around) or bake at 325F for 25-30 minutes.*

6. You can enjoy them as is with some sauce or cook in some marinara for spaghetti and “meat”balls.

Note: I decided to pan fry one batch and bake the other. Baking yields firmer BUT dryer meatballs, which would go well with some tomato sauce for pasta. Pan-frying would go better if you intend to enjoy them as is because they’re juicer from the oil!