Vegan Cauliflower Quinoa Meatballs

Prep Time: 30 minutes 
Cook time: 15 minutes
Total time: 45 minutes
Serves 20-24 meatballs

Ingredients:

1 cup uncooked quinoa
2 cups water
1 cauliflower head
2 garlic cloves
¾ cup gluten free breadcrumbs (optional)
2 tsp dried parsley
 ½ tsp dried oregano
 1 tbsp Italian seasoning

Instructions:

Preheat oven to 375 °
Cook quinoa according to instructions on the package (over stovetop with water); at the same time, cook
cauliflower in a separate pot over stovetop until soft.
Once quinoa is done, set it aside; once cauliflower is done, put it in the food processor, along with the garlic, and
pulse for around 10 seconds until cauliflower is mashed.
Remove mixture and place in large bowl, stir in the quinoa
Add breadcrumbs, flour, parsley, oregano, and Italian seasoning and stir by hand. Place bowl in the fridge for 10-15
minutes, allowing mixture to cool off and harden a bit.
Using your hands, roll mixture into meatballs. The size is up to you.
Once all of the meatballs are formed, heat a bit of olive oil in a large skillet and place meatballs in skillet. Cook until
slightly golden brown on all sides. Turn the meatballs slowly and gently, as they may fall apart.
Transfer the meatballs to a baking sheet and bake for 15 minutes or until they are firm.
Remove from the oven and enjoy!