Buffalo Cauliflower Quinoa Balls

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Cauliflower

  Raw

  1 head medium or 588g

• Butter

  Unsalted

  4 tbsp or 57g

• Pepper or hot sauce

  Ready-to-serve

  8 tbsp or 115g

• Garlic powder

  Spices

  1 tsp or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Garlic

  Raw

  2 clove or 6g

• Bread crumbs

  Dry, grated, plain

  12 tbsp or 81g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Rinse the quinoa, then cook according to package directions. Fluff with a fork and let cool slightly.
2. Set a steamer basket over a pot with 1 inch of simmering water. Add the cauliflower florets, cover, and steam until just tender, 6–8 minutes. Drain well.
3. Melt the butter in a small saucepan over low heat. Stir in the hot sauce, garlic powder, and chili powder until smooth. Remove from heat and set aside.
4. Add the steamed cauliflower and garlic cloves to a food processor and pulse in short bursts until finely chopped but not pureed. Transfer to a large mixing bowl.
5. To the bowl, add the cooked quinoa, breadcrumbs, oregano, and flour. Pour in about half of the buffalo sauce and mix until evenly combined. Chill 10–15 minutes to firm up.
6. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment or lightly oil it.
7. Scoop and roll golf ball–sized portions of the mixture. Heat a thin layer of olive oil in a skillet over medium heat and pan-sear, turning until golden on all sides, 5–7 minutes.
8. Transfer the seared balls to the prepared baking sheet. Brush or drizzle with the remaining buffalo sauce to lightly coat without soaking.
9. Bake at 375°F until set and heated through, about 15 minutes. Rest 2–3 minutes before serving.