Cauliflower Meatballs: A Delicious Alternative to Meat

1. Cook Cauliflower: Wash the cauliflower and cut it into small florets. Cook in salted water until tender, about 10 minutes. Drain and let cool slightly.
2. Chop Cauliflower: Finely chop the cooked cauliflower with a magic wand (immersion blender) or mash it with a fork, ensuring it’s not too fine.
3. Mix Ingredients: In a large bowl, mix the chopped cauliflower with the grated cheese, egg, salt, pepper, and thyme. Gradually add breadcrumbs until the mixture holds together. Let it rest for a few minutes to allow the breadcrumbs to swell.
4. Form Meatballs: Shape the mixture into meatballs. Optionally, add finely diced onions to the mixture for extra flavor.
5. Fry Meatballs: Heat olive oil in a pan over medium heat. Fry the meatballs on both sides until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Step 2: Prepare the Homemade Dip

6. Mix Ingredients: In a medium bowl, combine the low-fat quark, crème fraîche or sour cream, herbs, garlic, onion, vinegar, sugar, salt, and pepper. Mix well until all ingredients are fully incorporated.

Step 3: Serve

7. Serve Meatballs: Serve the cauliflower meatballs hot, accompanied by the homemade dip. Garnish with a dollop of sour cream or remoulade, if desired.
8. Accompany with Salad: Pair with a green salad for a complete and balanced meal.

Storage Notes

• Refrigerator: Store leftover cauliflower meatballs in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze the meatballs for up to 3 months. Reheat in the oven or microwave before serving.

Enjoy these delicious and healthy cauliflower meatballs as a great alternative to traditional meatballs. They are perfect for a light meal or as a snack, offering a tasty way to incorporate more vegetables into your diet.