Baked Teriyaki Cauliflower Balls
Ingredients
- 1 medium head (600g) cauliflower
- 2 cups cooked brown rice, or substitute with black or red rice
- 1 cup breadcrumbs, or substitute with more oats for gluten-free
- 1/2 cup instant oatmeal grits or processed oats
- 1/2 tablespoon plus 1 teaspoon salt
- 1/2 cup teriyaki glaze
- Canola or other neutral oil, for cooking
Batter
- 1/4 cup (40g) all purpose flour
- 1/4 cup plus 2 tablespoons soy milk
- 1 teaspoon canola oil or other neutral oil
- 2 teaspoons baking powder
Preparation
Slice or break apart the cauliflower into florets.
Boil water in a pot.
Once it boils, add in the cauliflower florets.
Cover the pot.
Leave to cook for 4-5 minutes until they’re still crisp on the outside but cooked through when stabbed with a fork.
Do not overcook since the cauliflower can turn out mushy.
Place in a strainer to drain out excess water.
Leave to cool for a few minutes.
Roughly chop into very small chunks or quickly process the cauliflower.
Place the rice and oats in the food processor and quickly process until combined.
Remove the rice and oats then transfer into a bowl.
Add in the roughly chopped or processed cauliflower and salt.
Add in the batter mixture or flax egg.
Mix well using hands or spatulas.
If baking, heat the oven to 400F.
Shape the mixture into balls.
If baking, place the balls on a lined baking tray, ensure they don’t stick to one another, sprinkle or brush with a little oil before baking at 400F for 35-40 minutes or until golden brown and crisp, flipping halfway through cooking.
Heat the same pan with a little bit of oil then sauté the chopped bell peppers and onions until cooked if using.
Pour over around 1/2 cup of the teriyaki glaze over the cooked balls and mix well.
Add in the sautéed bell peppers and onions if using or use the teriyaki glaze as a dipping sauce.
