Kung Pao Cauliflower Balls


Dinner tonight , September 4, 2019
These Cauliflower balls are to die for, they taste so good , so I see myself making them insted of potatoes for others dishes . Serve with at green salad.
4 servings

2 tbsp. canola oil, plus more for brushing
4 c. riced cauliflower (16-oz.)
1/2 medium yellow onion, finely chopped
1 clove garlic, minced
Kosher salt
Freshly ground black pepper
1 1/2 c. panko breadcrumbs
2 large eggs, beaten
2 green onions, chopped, plus more for garnish
1 tbsp. canola oil
2 bell peppers, chopped
3 cloves garlic, minced
2 tbsp. cornstarch
1 1/2 c. low-sodium vegetable or chicken broth
1/4 c. low-sodium soy sauce
1/2 c. sweet chili sauce
2 tbsp. Sriracha
2 tbsp. rice vinegar
1/2 c. roasted peanuts
Crushed red pepper flakes, for serving

1) Make the meatballs: Preheat oven to 400°. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add the riced cauliflower, onions, and garlic, and season with salt and pepper. Cook, stirring occasionally, until tender and light golden, about 7 minutes. Transfer cooked cauliflower mixture into a large bowl and let cool slightly. Wipe out skillet and set aside.

2) Add panko, eggs, and green onion to cauliflower mixture and stir to combine. Season with salt and pepper.

3) Line a rimmed baking sheet with parchment paper and brush with canola oil. Roll cauliflower mixture into 1" balls and arrange on baking sheet. Bake until golden, about 15 minutes.

4) Make the sauce: In the same skillet, heat 1 tablespoon oil. Add bell peppers and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add cornstarch and stir to combine.

5) Pour in chicken broth, soy sauce, sweet chili sauce, Sriracha, and vinegar and whisk until combined. Simmer for 1 to 2 minutes, until reduced slightly. Add cooked meatballs to skillet and toss to coat.

6) Garnish with peanuts, more green onions, and red pepper flakes before serving serving.


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