These baked cauliflower balls with curry and coconut bring cauliflower to a whole new level. I wanted to make cauliflower veggie balls. In oven (easier than frying). I had no egg and no cheese. So I added rice for the consistency and shredded coconut for a tropical taste. A pinch of curry to spice up and some gram flour (instead of eggs) to make sure my cauliflower balls would hold together. I just love when my experiments turn out to be so good!
Positive: Gluten-free, vegan. 10-15 mn to prepare, 30 mn to bake. *Approved by 19 months toddler.
Negative: The cauliflower will taste a bit stronger once they cool down, but while I prefer them warm I still very much enjoy them cold as well.
Ingredients for about 10 small balls:
- 150 g cauliflower
- 80 g cooked rice
- 1 tablespoon shredded coconut
- 3 tablespoons gram flour (chickpea flour)
In your pantry:
- 1 teaspoon curry powder
- 1 teaspoon salt
- olive oil
If you’re using a whole cauliflower, cut it in half to easily pull off the leaves and break cauliflower into large florets. Place in a colander and wash with cold water.
Blend in a food processor to obtain a rice consistency. Keep 150 g of shredded cauliflower and keep the rest in the fridge cover with plastic wrap. (You can also make my cauliflower hash browns with it.)
In a large bowl, combine all ingredients. Put in the fridge to stand for about 10 minutes to get a firmer texture.
Preheat oven to 200°C.
Using your hands shape small balls out of the cauliflower mixture and place on a baking tray covered with parchment paper. Drizzle some olive oil on top them.
Bake in oven for about 25-30 minutes. Flip them half way through so they get a slightly golden crust all around.
My advice: Serve as an appetiser with curry mayonnaise (literally curry powder stirred into mayonnaise).