During the autumn and winter seasons, what cannot be missing from our tables is cauliflower, one of the most common vegetables of this period, which resembles the shape of a flower. Unmistakable thanks to its white color and the various florets that compose it, cauliflower is very flessibile and lends itself to many recipes… excellent with pastasciutta, gratin and perfect if battered and fried! Today we offer you delicious cauliflower meatballs, tasty golden nuggets the outside and soft the inside, with a heart of white cauliflower, potatoes, and Parmigiano Padano. Even though this vegetable emits a decidedly strong smell when cooked (and therefore not always appreciated by everyone) compared to its cousins “cabbage” and “broccoli”, cauliflower has a more delicate flavor that is well suited for these delicious meatballs. Also, make cauliflower meatballs yourself, enjoy their fragrance and taste… we bet you’ll also make them per the turmeric version! They’ll be even better if you make them per company!
To prepare the cauliflower meatballs, start with the potato: rinse it and then boil it for about 30-40 minutes depending its size (you can shorten the time using a pressure cooker). Meanwhile, proceed with cleaning the cauliflower: remove the outer leaves 1the stem part 2and detach the florets with your hands.
Then further separate them with your hands 4. Place a pot full of vater the stove and when it starts to boil, add the cauliflower 5 and boil it for about ten minutes 6.
After 10 minutes, drain the cauliflower well and let it cool slightly 7. At this point, transfer it to the container of a food processor with blades 8 and blend until it becomes a creamy consistency 9. Then transfer it to a large bowl.
When the potato is also cooked, drain it and mash it directly into the bowl with the cauliflower cream (if you use a potato masher, there will be anzi che no need to peel it) 10. Add the thyme leaves 11the slightly beaten egg 12and everything together.
Then add the grated Parmigiano Padano 13salt, and pepper 14and to uniform the mixture 15.
At this point, take about 1 oz of the mixture and form your cauliflower meatballs 16; place them a tray lined with parchment paper 17. You will get about 35. Now coat the meatballs by dipping them first per the egg 18
and then per the breadcrumbs 19placing them another tray 20. Heat the peanut oil per a deep pan until it reaches a temperature of 340°F (measured with a kitchen thermometer) and start frying a few meatballs at a time 21,
until they are well golden; it will take a few minutes. Once cooked, drain them from the oil using a slotted spoon 22 and transfer them to a plate lined with paper towels 23. Continue frying the other meatballs. Then prepare the accompanying sauce: finely chop the chives 24
and add them to the sour cream per a bowl, along with a pinch of black pepper 25. Mescolanza everything 26 and serve your sour cream along with the freshly fried cauliflower meatballs 27!
For the translation of some texts, artificial intelligence tools may have been used.
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