Mexican Spiced Cauliflower Quinoa Meatballs are meat-free and vegan. They have a crisp crunchy coating and are soft inside. Serve with a spicy tomato and vegetable sauce spiced with the flavours of Mexico.
There is no meat in these Mexican Spiced Cauliflower Quinoa Meatballs, in fact, they are really not named correctly at all. I thought about calling them Cauliflower Quinoa Balls but…well, no I didn’t think that sounded right at all!
What are Cauliflower Quinoa Meatballs?
Cauliflower Quinoa Meatballs are a popular vegan alternative to meatballs. I researched quite a number of different recipes then I adapted them to suit my tastes and the ingredients in my fridge and created my own version.
Cauliflower Quinoa Meatballs are crisp on the outside and have a lovely soft texture inside. They are not too soft but they break up just enough to soak up the sauce.
Make your own variations
My Mexican Cauliflower Quinoa Meatballs include spiralized courgette (zucchini) in the sauce. I added this because I had some in the fridge I needed to use. It makes the dish look a bit like spaghetti and meatballs and this got me thinking that this would be a great variation.
You can get really creative with this dish. Add different herbs and spices to the meatball mixture. If you are not vegan then some cheese would be delicious in the mixture. Serve with a tomato sauce or eat like arancini.
The Optimum ThermoCook
I used my Optimum ThermoCook to blitz the breadcrumbs, cauliflower and quinoa to bring together the ingredients into a meatball mix. If you are using a less powerful blender I would suggest mixing in two batches.
I’m an Optimum ThermoCook Ambassador so thought I’d tell you a little about what you get when you buy this powerful multi-function cooking machine:
- 30 Day Money Back Guarantee – Includes Return Postage!
- 0 Litre detachable stainless steel jar for blending and cooking
- Butterfly and kneading blade
- Stainless steel blade assembly
- Large 70 x 50 mm LCD screen
- Separate Precise Glass Scale
- Soft silicon rubber spatula
- Simple pre-set auto programs and unique DIY program
- Adjustable timer and temperature gauge
- Dishwasher proof (non-electrical parts only)
- Comprehensive recipe book
Here are some of my ThermoCook recipes:
Why not check out the Froothie blog ? You’ll find some great recipes shared by Froothie Ambassadors and see just how versatile and exciting Froothie products can be.
Mexican Spiced Cauliflower Quinoa Meatballs
- 1 small cauliflower
- 190 g uncooked quinoa
- 500 ml water
- 100 g wholemeal breadcrumbs
- 1/2 tsp sweet smoked paprika
- 1/4 tsp salt
- 1/2 tsp ground black pepper
For the sauce
- 1 tbsp oil
- small onions finely chopped
- 1 clove of garlic crushed
- 1 green pepper thinly sliced
- 2 courgettes spiralized (optional)
- 1/2 tsp hot smoked paprika
- 1 tbsp Sriracha
- 1 400 g can good quality tinned tomatoes
- 1 tbsp roughly chopped coriander leaves
To make the meatballs
- Soak the quinoa overnight, then rinse until the water is clear
- Put the quinoa into a pan with 500 ml of water and cook for about 10-15 minutes until all the water has been absorbed.
- Cook the cauliflower florets in a little water for 5 minutes until tender.
- Place the breadcrumbs, smoked paprika, salt, pepper, cauliflower and quinoa into the ThermoCook or other blender and pulse for 10 seconds until combined, tip into a bowl and set aside in the fridge to cool.
While the meatbals are cooling, make the sauce
- Heat the oil to a medium heat in a large frying pan or saute pan add the onion.
- Cook gently until the onion softens, add the garlic, spiralized courgette (if using) and green pepper and cook for another couple of minutes, then add the hot smoked paprika, tomatoes and Sriracha.
- Cook for a further 10 minutes and check the seasoning adding salt and pepper or more Sriracha to taste.
- Finally add the chopped coriander leaves.
- Once cool, make the cauliflower & quinoa mixture into golf ball sized balls with your hands.
- Replace in the fridge for a few hours to firm up
- Heat the oven to 180C
- Fill a roasting tin to 1/2 cm with rapeseed or vegetable oil and place in the oven for 10 minutes until smoking hot
- Add the ‘meat’ balls to the hot oil and roast in the oven for about 10 minutes or until golden brown*
- Serve the the sauce and top with the crispy meatballs and garnish with coriander leaves.