September 28, 2016

These little vegetarian meatball nuggets are a nutritional powerhouse that don’t require hours of preparation. It’s a simple, yum, plant-based goodness in the form of balls… that you can eat as a savory item with sauces, along with a bowl of salad, or along with a gravy of your choice. WOW, the possibilities are endless!



1Cauliflower: Cook the florets in a pot of boiling water for about 5 mins, till fork-tender. Drain well.

2Mix: Pulse quinoa, basmati rice and cauliflower through a food processor until semi-smooth.

3Transfer mixture to a large mixing bowl and combine all the other ingredients.

4Stir until everything is well incorporated. Roll into small balls.

5Cook: Heat a thin layer of olive oil in a skillet over medium heat.

6Add the balls and cook for a few mins on each side. They will need to be gently turned every so often, to get browned all the way around.

7Serve hot.


3 cups cauliflower florets,

1 ½ cup basmati rice, cooked

1 ½ cup quinoa, cooked

¾ cup of a “dry ingredient” like oat flour, almond meal, breadcrumbs, etc

4 eggs

1 tbsp spices (chili powder, cumin powder, paprika)

2 tsp salt

Pepper to Taste

Olive Oil


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