Description
Cauliflower contains many phytonutrients that may contribute to the cancer prevention. Cauliflower can be served as a snack, combined with another vegetables, or added to soups and stews. The following recipe is for crunchy cauliflower balls made with Basmati rice, vegetables, and spices. It can also be served as a main dish with tomato dip.
Ingredients
- 1 head Cauliflower
- 1 cup Rice, Basmati
- 2 cups Water
- 3 Tablespoons Olive Oil, Divided
- ½ teaspoons Turmeric
- 1 Onion, finely chopped
- 1 Tablespoon Garlic, Finely Chopped
- 2 Carrots, Finely Grated
- ½ cups Grated Cheese
- 2 Eggs
- 1 Tablespoon Parsley, Chopped
- 1 Tablespoon Chicken Seasoning
- 1 pinch White Pepper
- 1 pinch Cayenne Pepper
- ½ cups Bread Crumbs
- Tomato Sauce For Dipping
Preparation
Wash cauliflower, cut into florets. Steam and then blend into a puree.
Meanwhile, cook the washed rice in the water with 1 tablespoon of oil and turmeric, which gives a nice yellow coloring.
Fry onion and garlic in remaining oil. Combine all ingredients (except bread crumbs) and shape the balls using a small ice cream scoop and rolling them in your hands. Coat in bread crumbs.
Grease a baking tray and lay out balls in a single layer. Bake for about 45–60 minutes at 180ºC (356ºF), or as high as 200ºC (392ºF) until lightly browned. Check about 2 to 3 times, flipping cauliflower balls as necessary to avoid burning.
Serve with tomato sauce for dipping.
