Sweet and Spicy Cauliflower ‘Meatballs’

When there’s a recipe as tasty and flavorful as this spicy cauliflower meatballs recipe, it’s impossible not to shout it from the rooftops. Vegetarians and non-veggies alike will devour these supple, saucy “meatballs”. Quinoa and cauliflower rice make up the bulk of the mixture, while breadcrumbs and egg work their binding magic, yielding a bouncy, tender texture similar to real meatballs. Searing them in sesame oil offers a unique nuttiness that pairs wonderfully with the spicy, sweet sauce that coats them. However, the “meatballs” would be equally satisfying seared in olive oil and tossed in marinara or buffalo sauce.

Make Ahead and Storage Instructions: The quinoa-cauliflower mixture can be made one day ahead and stored in an airtight container in the refrigerator. Store leftover cooked meatballs in an airtight container in the refrigerator for up to two days or freeze for up to three months.