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Cauliflower Meatballs with Gluten-Free Cheese Sauce

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By

@locadefome

View in original language

(Português)

55 min(s)

2 servings

Ingredients

• Cauliflower | 1 unit(s)
• Oat bran | 170 g
• Egg white | 1 unit(s)
• Diced onion | 1 unit(s)
• Minced Garlic Clove | 1 unit(s)
• Chimichurri | 1 tablespoon
• Water | 1/2 cup
• Mixed seeds for breading | 1 cup
• Ricotta Cream (for the sauce) | 200 g
• Milk (for the sauce) | 1 cup
• Cornstarch (for the sauce) | 1 teaspoon
• Grated Parmesan cheese (for the sauce) | 1 cup

Recipe

1. Cook the cauliflower: in a pan, brown the chopped onion and garlic. Then add the cauliflower, water, a pinch of salt, 1 teaspoon of seasoning and let it cook for 10 to 15 minutes until it is very soft;
2. Process with the mixer and after that add this mixture in a bowl;
3. Add the egg white, adjust the salt, if necessary, and gradually add the oat bran, stirring until you reach the ideal texture. The dough is a little sticky. To shape the meatballs, moisten your hands. That will make it easier.
4. As soon as you shape the meatball, pass it in the seed mix to coat.
5. Spread the finished meatballs on a greased baking sheet and bake in a preheated oven at 200 degrees for 30 minutes, turning halfway through so they bake evenly.
6. Meanwhile, prepare the sauce: In a small saucepan, mix the milk and cornstarch with the heat turned off. After the starch is well diluted, add the ricotta cream and mix.
7. Turn on the heat and cook until thickened, over low heat, for 8 to 10 minutes.
8. Serve the meatballs with the sauce.

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