Making any form of balls is great especially on a plant-based diet. They freeze well, and you can be super flexible with the sauce!
During the weekdays I'm normally rushing around so making these in a big batch is an absolute time-saver
Based on the recipe by @jessicainthekitchen
Ingredients
Balls
1 medium head cauliflower, separated into florets and stem cut to chunks
1 cup quinoa, cooked
2 tbsp flax meal + 2 tbsp water - let gel
1 red onion, chopped
3 cloves garlic, minced
1 cup rolled oats, ground fine in a blender
Olive oil
Salt
Pepper
Sauce
1/4 cup liquid aminos or light soy sauce
1/4 cup coconut sugar
1 tsp cornstarch + 1 tsp water
1 large thumb ginger, grated
2 tsp white sesame seeds
1 tbsp rice wine vinegar
1/4 cup water
Spring onions, chopped - for garnish
Instructions
Balls
Toss cauliflower with olive oil, salt and pepper
Roast in 200C over until softened and slightly charred - 20+ mins
Blend cauliflower until riced/ finely blended but not a paste
Add cauliflower and all other ingredients to a blender and pulse until they can form a tight ball
Form mixture into balls and set to the side
Brush balls lightly with olive oil, and cook for 20-30 mins in a 180C oven or until nicely golden brown
*Can use these with many other sauces!
Sauce
Mix all ingredients except sesame seeds and spring onion
Bring to boil for 5-10 mins until slightly thickened
Add sesame seeds and spring onion