MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Buffalo Cauliflower Meatballs
Categories: Appetizers, Vegan
     Yield: 16 Meatballs

     1 c  Cauliflower (120 g);
          - roasted
     1 c  Cooked quinoa (137 g)
     1 c  Bread crumbs (100 g)
     2    Egg replacers or flax eggs
   1/2 c  Red onion (114 g);
          - finely diced
   1/2 ts Ground black pepper (1 g)
   3/4 ts Sea salt (4 g)
     3 cl Garlic; minced
 1 1/2 tb Coconut oil (20 ml)
   1/2 c  Vinegar based hot sauce
          - (120 ml)
     1 tb Vegan butter (14 g)
     1 ts Garlic powder (3 g)
     2 tb Maple syrup (30 ml);
          - up to 3 tb (45 ml)

 Preparation time: 30 minutes
 Cooking time: 10 minutes

 Spicy, tender and delicious, these vegan Buffalo cauliflower
 meatballs are always a hit. Make them a meal or serve them as an
 appetizer!

 Buffalo Sauce:

 Mix all the ingredients together other medium low heat in a sauce pan
 until completely incorporated. Set aside until ready to use.

 Vegan Meatballs:

 Preheat oven to 450°F / 230°C. Cut the cauliflower's stem off, and
 cut into even-sized florets. Drizzle the cauliflower with maybe a ts
 of oil. Roast the cauliflower for 15 to 20 minutes in the oven.
 Remove and allow to cool for a few minutes.

 In a food processor, add the cauliflower and pulse it until it's
 completely riced. Remove from the food processor. You only need 1 cup
 of this for this recipe. You can use the rest for a cauliflower rice
 recipe

 Add the 1 cup of riced cauliflower and all the other meatball
 ingredients except the coconut oil. You can pulse them or mix them
 together until they form into a tight ball, combining everything. You
 want to ensure they are so mixed together that you're not seeing
 individual cauliflower or quinoa florets, it's all one big mixture.
 That's how you'll ensure the meatballs will hold together!

 Heat the coconut oil in a pan over medium high heat. While it's
 heating, use a 1 tb measurer to form one raw meatball and shape into
 a ball with your fingers. You can place them on a plate while the oil
 heats.

 Add one meatball to test the oil. Cook on one side for about 1 to 2
 minutes, turning on all sides onto fully cooked inside and out, about
 4 minutes. You can add as many meatballs as can fit in the pan without
 overcrowding it, cooking them all for about 4 to 5 minutes turning on
 each side, to cook them through.

 Lower or turn the heat off. When the heat has cooled down, add in the
 sauce. You want to do this because if the pan is too hot, the sauce
 will spew and the heat can be dangerous while so hot.

 Coat the meatballs in the sauce and then remove the pan from the
 stove. Serve the meatballs and enjoy!! You can enjoy these vegan
 meatballs alone, in a nice hoagie or with cauliflower rice or quinoa
 on the side, you know, for a double down. You could even have them on
 toothpicks as an appetiser at your Super Bowl party!

 Recipe by Jessica Hylton

 Recipe FROM: <https://jessicainthekitchen.com/
 buffalo-quinoa-cauliflower-vegan-meatballs-2/>

MMMMM