Cauliflower Meatballs in Coconut Sauce

These meatballs are made with a mixture of cauliflower, quinoa, flax egg, and seasonings then simmered in coconut milk sauce. 

Cauliflower Meatballs in Coconut Sauce

Recipe by Purium TeamCourse: MainDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

35

minutes

Ingredients

  • For the cauliflower meatballs:

  • Cauliflower rice 2 cups (8 oz)

  • Cooked quinoa 1 cup

  • Whole wheat flour ½ cup

  • Extra virgin olive oil 2 teaspoons

  • Ground flaxseeds 2 tablespoons

  • Water 6 tablespoons

  • Fresh cilantro 1 cup, chopped

  • Salt ½ teaspoon

  • All spice powder ¾ teaspoon

  • Ground cinnamon ½ teaspoon

  • Canola oil 3 tablespoons, to pan-fry the meatballs

  • For the coconut sauce:

  • Canned full fat coconut milk 1 cup

  • Vegetable broth 1 cup

  • Onion 1 medium, thinly sliced

  • Garlic 4 cloves, sliced

  • Fresh ginger root 1-inch piece, grated (about 2 tablespoons)

  • Ground turmeric ½ teaspoon

  • Salt ¼ teaspoon

  • Red pepper flakes 1/8 teaspoon

  • Cracked black pepper 1/8 teaspoon

  • Extra virgin olive oil 2 tablespoons

  • Lemon juice 2 tablespoons

  • Fresh cilantro ½ cup, chopped

Directions

  • Combine ground flaxseeds and water in a bowl and mix well, let it rest for 5 to 6 minutes.
  • In a large bowl, combine all the ingredients of meatballs except canola oil, mix well and refrigerate for 30 minutes.
  • Meanwhile, prepare the sauce; heat olive oil in a large skillet over medium-high heat.
  • Add onion and cook for 8 minutes or until translucent.
  • Add in garlic and ginger and cook for an additional 2 minutes.
  • Stir in ground turmeric, salt, pepper, and red pepper and cook for 3 more minutes.
  • Add in coconut milk, vegetable broth, and lime juice, stir well and simmer for 7 minutes.
  • Stir in chopped cilantro and remove from heat, set aside.
  • To prepare meatballs; heat the canola oil in a large skillet over medium heat.
  • Divide the meatballs mixture into 22 portions and roll each portion into a meatball shape.
  • Arrange them in the skillet and cook for 3 minutes per side.
  • Transfer the meatballs to the prepared sauce and simmer for 10 minutes or until the sauce has thickened.
  • Serve warm over rice or quinoa.

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