Crispy veggie bites stuffed with herby goodness and mozzarella will be your new favorite vegetarian snack.
10 to 11
1 1/2 large heads of cauliflower, steamed
1/2 cup slivered almonds
1 cup basil leaves, packed
1 cup shredded Romano or Parmigiano-Reggiano cheese
Salt & pepper to taste
3 cloves garlic
1 egg, beaten
1 cup almond meal or panko
10-12 mini mozzarella balls
Marinara sauce for dipping
Cook the cauliflower in a stovetop steamer or in the microwave until softened. Drain well, and dry with a clean towel or paper towel. Set aside.
Toast almonds in a dry skillet until just browned. Careful not to burn.
In a food processor, pulse together basil leaves, cheese, toasted almonds, garlic, salt and pepper. Remove pesto and set aside.
Into the food processor, add steamed cauliflower and pulse until coarsely ground. Add to the pesto and add the egg. Mix well.
Grab a palmful (about 2 inches in diameter) of the mixture and fill with a mozzarella ball. Close the ball, toss in the almond meal or panko and place on the baking sheet. Continue until all cauliflower mixture is gone.
Drizzle the cauliflower balls generously with olive oil. Bake in the oven at 400°F until browned and crispy, about 25-30 minutes. Eat with a fork, and serve with your favorite marinara sauce!
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