House of Asia > Recipes > Veggie cauliflower meatballs

Veggie cauliflower meatballs

45 min

4 servings

mild

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Light and seasonal! Veggie cauliflower meatballs – light, crispy, and full of flavor! Perfect for a spring lunch or dinner. Serve with your favorite sauce and groats, and they'll surprise even meat lovers.

Vegetables Asian over 30 minutes

Ingredients

2 tsp House of Asia Garlic, Ginger and Chili Pastes
2 tsp House of Asia Mild Curry Spices
2 tablespoons House of Asia Panko Breadings
4 tablespoons of cooked Quinoa mixed QF
1 medium cauliflower
1 onion, finely chopped
2 tablespoons chopped dill
1 egg
2 tablespoons of olive oil
Salt and pepper to taste

SOS:

2 tsp House of Asia Garlic Pastes
50 gr House of Asia Medium-Spicy Tikka Masala Paste
400 g canned tomatoes
2 tablespoons chopped cilantro
1/2 onion, finely chopped
1 tablespoon olive oil
mixed salad to serve

A method of preparing

Boil the cauliflower in salted water, then drain and let cool. Heat olive oil in a pan and sauté the onion with garlic, ginger, and chili paste. Transfer the ingredients to a bowl and mash them with a fork. Add the egg, cooked quinoa, and dill to the mixture. Season with salt, pepper, and curry powder to taste. Then, add the panko breadcrumbs and mix thoroughly until a fairly firm consistency is achieved. Add more panko breadcrumbs if necessary.
Form the cauliflower mixture into meatballs. Place in an oven preheated to 180°C and bake for 20 minutes.
Meanwhile, prepare the sauce. Heat olive oil in a pan and sauté the onion and garlic paste until translucent. Then add the tikka masala paste. Cook for about 1 minute. Then add the tomatoes, stir, and simmer for about 10-15 minutes. Finally, add the chopped cilantro.
Serve the baked meatballs with mixed salad and tomato sauce.