Cauliflower and mozzarella balls

Ingredients

• 750 gcauliflower, fresh or frozen and thawed
• 1egg
• 15 mlchopped chives
• 60 g, or more if desiredgrated mozzarella
• 45 mlbreadcrumbs
• 45 mlcrispy fried onions
• to tastesalt and pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C.

2. 2

   Make the crumb

   Process the crispy fried onions and breadcrumbs in a food processor until they form a coarse, crumbly mixture.

3. 3

   Chop the cauliflower

   Pulse the cauliflower in the food processor until it resembles small shreds, not a purée. Squeeze out excess moisture using a clean tea towel, then set the cauliflower aside.

4. 4

   Season the egg

   Whisk the egg with the chives, ½ teaspoon of salt and a little pepper. Pour it over the cauliflower.

5. 5

   Mix everything together

   Add the mozzarella and onion-and-breadcrumb mixture, then combine well. Taste the mixture and add more salt and pepper if needed.

6. 6

   Shape and bake

   Shape the mixture into balls; it should make about 13. Bake for approximately 20 minutes, until golden brown on the outside.

What are cauliflower and mozzarella balls?

These are small baked bites made by binding shredded cauliflower with egg, mozzarella, chives and a savoury crumb mixture. They are a modern, home-style dish rather than a traditional German speciality.

This version works because squeezing the cauliflower helps the balls hold together, while crispy fried onions add savoury flavour to the breadcrumbs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 204 calories, 3g protein, 16g carbs, 8g fat.

The cauliflower supplies most of the carbohydrates, while the mozzarella and egg contribute protein and the mozzarella, egg and fried onions add fat. Serve a portion with a generous side of vegetables and, if you want a more filling plate, add potatoes or another simple carbohydrate.

Getting the cauliflower texture right

Small shreds: Pulse the cauliflower briefly in the food processor, stopping before it turns wet and smooth. A little texture helps the mixture form into balls.

Remove moisture: Wrap the shreds in a clean tea towel and squeeze firmly. Excess water can make the mixture loose and the finished balls soft.

Why the crumb mixture matters

Breadcrumbs: These help absorb moisture and give the mixture structure. Process them with the crispy fried onions first, as the recipe does, so they are ready to mix in.

Crispy onions: They contribute a toasted, savoury note throughout the balls. Keep the mixture coarse rather than grinding it into a fine powder.

Shaping the balls

Even portions: Shape the mixture into roughly 13 balls of similar size so they bake at a similar rate. If the mixture sticks, lightly dampen your hands between shaping.

Firm them gently: Press each ball together enough to hold its shape, but do not pack it so tightly that the texture becomes dense.

How to tell when they are done

Golden outside: Bake at 200°C for about 20 minutes, checking towards the end. The outside should look golden brown.

If the balls are larger than usual, they may need a little longer; use their colour and firmness as cues rather than relying only on the clock.

Serving ideas

Serve the balls warm as a snack, starter or side dish. A crisp salad or cooked green vegetables make a fresh contrast.

For a more substantial meal, pair them with potatoes or another simple side. They also work well packed for lunch once cooled.

Recipe notes & tips

• Thaw frozen cauliflower completely before chopping and squeezing it dry.
• Pulse the cauliflower in short bursts to keep it shredded rather than turning it into a purée.
• Squeeze out as much moisture as you can before adding the egg.
• Taste the mixture before shaping so you can adjust the salt and pepper.
• Keep the balls a similar size to help them brown evenly.

Variations

• Extra cheese: Add more grated mozzarella if you want a cheesier mixture.
• Herb swap: Replace the chives with another chopped soft herb.
• More pepper: Add extra black pepper to give the savoury mixture a sharper finish.
• Smaller bites: Shape smaller balls and check them earlier, as they may bake faster.
• Crispier finish: Turn the balls carefully partway through baking so more of the surface browns.

Common mistakes to avoid

• Puréeing the cauliflower: Pulse briefly and stop when it is in small shreds.
• Leaving it wet: Squeeze the cauliflower firmly in a tea towel before mixing.
• Skipping the crumb: Mix in the onion and breadcrumbs to help bind the mixture.
• Making uneven balls: Keep them close in size so they finish baking at roughly the same time.
• Overbaking: Check for a golden exterior at around 20 minutes and remove once ready.

How to store

Cool the balls, then refrigerate them in an airtight container for up to 3 days. Reheat in an oven at 180°C until hot throughout; this also helps the outside regain some crispness.

Frequently asked questions