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 SauceCourse: MainDifficulty: Easy
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
- 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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