Baked Teriyaki Cauliflower Balls
Ingredients
- 1 medium head cauliflower (600g)
- 2 cups cooked brown rice, substitute with black or red rice
- 1 cup breadcrumbs, 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
- Bell peppers, chopped
- Onions, chopped
- 1 flax egg or batter mixture
Preparation
Slice or break apart the cauliflower into florets.
Boil some 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, preferably with hands or using two spatulas.
If baking, heat the oven to 400F.
Shape the mixture into balls.
If baking, place the balls on a lined baking tray with parchment paper, ensure they don’t stick together, sprinkle or brush with a little oil, and bake at 400F for 35-40 minutes or until golden brown and crisp, flipping halfway through cooking.
If pan frying, heat a non-stick pan with a little canola or neutral oil to cover the surface, add in the balls and pan fry on each side for 3-4 minutes on medium heat until golden brown, moving around to create crusts on each side.
When cooked, set aside.
Heat the same pan with a little bit of oil then sauté the chopped bell peppers and onions until cooked.
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.
