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Sicilian Cauliflower 'Meatball' Recipe

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Ingredients
  

  • 1 head cauliflower about 500 grams
  • ▢½ cup unseasoned breadcrumbs
  • ▢10 tbsp. Pecorino romano cheese or a combination of Pecorino Romano and Parmigiano cheeses grated
  • ▢1 large egg
  • ▢¼ cup parsley freshly chopped
  • ▢1 clove garlic finely minced
  • ▢2 tbsp. all-purpose flour
  • ▢½ teaspoon salt
  • ▢freshly ground black pepper to taste
  • ▢1 tbsp. olive oil
  • ▢¼ cup all-purpose flour for dredging
  • For frying
  • ▢½ cup olive oil

Instructions
 

  • Prepare the cauliflower
    Separate the cauliflower into florets and rinse well.
    Bring a large pot of salted water to a boil and cook the cauliflower until tender, about 10 minutes.
    Drain well, transfer to a bowl and let cool.
    Assemble the meatballs
    Use a fork or potato masher to mash the cauliflower. Do not processor until completely smooth or mushy, you want the cauliflower to retain some texture.
    Stir in all remaining ingredients (except for flour for dredging and oil for frying). If the mixture is too soft or wet stir in additional breadcrumbs as needed.
    Use a ¼ cup measure to scoop the mixture and shape into slightly flattened round or oval meatballs. Dredge all sides in flour, shaking off excess flour.
  • To fry
    Heat olive oil in a large skillet over medium heat. Fry the meatballs a few at a time (without overcrowding the pan) until golden brown, about 3 minutes per side.
    Place on a paper towel lined plate to absorb excess oil. Serve hot.