Breaded Cauliflower Balls

Ingredients

For the cauliflower mixture:

• 1 medium cauliflower head, cut into florets

• 2-3 cloves garlic, minced

• 2 tbsp butter

• 1/4 cup grated Parmesan cheese

• 1/4 cup breadcrumbs

• 1 egg (for binding)

• Salt and pepper, to taste

For the breading:

• 1/2 cup all-purpose flour

• 2 eggs, beaten

• 1 cup breadcrumbs (panko or regular)

• Optional: 1/4 tsp paprika or Italian seasoning (for breadcrumbs)

For frying:

• Vegetable oil for frying

Instructions

1. Prepare the cauliflower mixture:

   • In a skillet, melt butter over medium heat. Add the garlic and sauté until fragrant (about 1 minute).

   • Add the cauliflower florets and cook until softened and lightly golden, about 8-10 minutes. Stir occasionally.

   • Remove from heat and let cool slightly.

2. Puree and mix:

   • Transfer the sautéed cauliflower and garlic to a food processor and blend until smooth.

   • In a mixing bowl, combine the cauliflower puree with Parmesan cheese, breadcrumbs, the egg, salt, and pepper. Mix until a firm dough forms. If the mixture is too loose, add a bit more breadcrumbs.

3. Shape the balls:

   • Scoop out about 1 tablespoon of the mixture and roll it into a ball. Repeat with the remaining mixture.

4. Bread the balls:

   • Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs (seasoned if desired).

   • Roll each ball first in flour, then dip into the beaten egg, and finally coat with breadcrumbs. Set aside on a tray.

5. Fry the balls:

   • Heat oil in a deep frying pan or pot to about 350°F (175°C).

   • Fry the breaded balls in batches, turning occasionally, until golden brown and crispy (about 2-3 minutes per batch).

   • Remove with a slotted spoon and drain on paper towels.

6. Serve:

   • Serve warm with your favorite dipping sauce, such as marinara, garlic aioli, or a yogurt-based dip.

Enjoy your crispy, flavorful breaded cauliflower balls!