Baked cauliflower balls

Ingredients

• 1 mediumcauliflower
• 1 largeegg
• 1½ tbsp (about 22.5 ml)plain flour
• 30 ggrated Parmesan
• 30 gpecorino, cut into small cubes
• 3–4anchovy fillets in oil
• 1 clovegarlic, finely chopped
• As neededbreadcrumbs
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Prepare cauliflower

   Remove the outer leaves from the cauliflower; keep them for another use, such as soup, if you like.

2. 2

   Cut the florets

   Cut away the toughest part of the central stalk and separate the cauliflower into florets. Make a small cut at the base of each stem. Bring a generous amount of salted water to the boil in a saucepan.

3. 3

   Cook the florets

   Add the florets, cover the pan and simmer gently for 15 minutes, timing from when the water returns to the boil.

4. 4

   Drain well

   Drain the cauliflower once tender and leave it until all the cooking water has run off.

5. 5

   Mix the ingredients

   Meanwhile, drain and finely chop the anchovies. Mash the cauliflower in a bowl with a fork, then mix in the beaten egg, Parmesan, pecorino, flour and chopped anchovies.

6. 6

   Adjust the mixture

   Season lightly with salt and add pepper. Mix in enough breadcrumbs for the mixture to stop sticking to your hands.

7. 7

   Shape the balls

   Combine everything thoroughly, then shape into balls with damp hands. Roll them in breadcrumbs just before baking. Preheat the oven to 200°C.

8. 8

   Prepare the tray

   Line a baking tray with baking paper and grease it lightly with oil. Arrange the cauliflower balls on the tray and drizzle them with a little oil.

9. 9

   Bake and turn

   Bake in the preheated oven for about 20–25 minutes, turning the balls halfway through. Serve hot, warm or cold, as preferred.

10. 10

    Choose accompaniments

    Serve the cauliflower balls with baked onion rings and pea velouté.

What are baked cauliflower balls?

These polpette di cavolfiore are Italian-style vegetable balls, shaped from cooked cauliflower and baked rather than fried. They work as a small starter, finger food or a side dish.

The cauliflower makes a soft base, while Parmesan, pecorino and anchovies bring savoury depth. Breadcrumbs help the mixture hold together and form a coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 12g protein, 22g carbs, 10g fat.

Cauliflower and breadcrumbs supply most of the carbohydrates, while the egg and cheeses contribute protein. The cheeses, egg and any oil used for the tray and drizzle provide much of the fat; anchovies and cheese also contribute sodium. Pair a serving with extra vegetables or a salad to balance the plate.

Preparing the cauliflower

Trim first: remove the tougher core and separate the florets so they cook evenly. A small cut at the base of each stem helps the thicker part soften along with the rest.

Drain thoroughly: excess water can leave the mixture too loose to shape. Let the florets drip well before mashing them.

Getting the mixture right

Mash by hand: a fork gives the cauliflower a soft, slightly uneven texture rather than turning it into a smooth purée. Mix in the beaten egg, cheeses, flour and chopped anchovies until evenly combined.

Add breadcrumbs gradually: the recipe gives no fixed amount, so use only enough for a mixture that can be handled without sticking to your hands. Damp hands make shaping easier.

Balancing the seasoning

Salt carefully: both cheeses and anchovies are already savoury, so taste the mixture before adding much salt. Pepper adds a little warmth without competing with the other flavours.

Keep the anchovies finely chopped so their flavour is distributed through the balls rather than concentrated in a few bites.

Browning in the oven

Use a preheated oven at 200°C, as directed, and lightly oil the lined tray before arranging the balls. A small drizzle of oil helps the breadcrumb coating brown.

Turn the balls halfway through the 20–25-minute bake. Look for a lightly browned exterior and a hot centre; the exact time can vary with their size.

Serving and timing

These can be served hot, warm or cold, which makes them handy for a starter or finger-food spread. The total preparation and cooking time is about 50 minutes.

For a fuller meal, serve them with the suggested baked onion rings and pea velouté. A crisp salad or other vegetables also make a simple accompaniment.

Recipe notes & tips

• Let the cauliflower drain well before mashing so the mixture is easier to shape.
• Add breadcrumbs a little at a time because the amount needed depends on how wet the cauliflower is.
• Use damp hands to shape the balls without the mixture sticking.
• Roll the balls in breadcrumbs just before baking, as directed.
• Turn the balls halfway through baking to help them brown on more than one side.
• Season cautiously, since the anchovies and cheeses are already savoury.

Variations

• Herb finish: Mix finely chopped parsley into the cauliflower mixture for a fresh note.
• Chilli warmth: Add a pinch of chilli flakes with the pepper for gentle heat.
• Garlic flavour: Keep the finely chopped garlic in the mix for a stronger savoury edge.
• Cheese choice: Use another firm, salty Italian cheese in place of the pecorino.
• Smaller bites: Shape the mixture into smaller balls for a finger-food platter, checking them during baking.

Common mistakes to avoid

• Wet cauliflower: The mixture can become difficult to handle; drain the florets thoroughly before mashing.
• Too much salt: Anchovies and cheese are salty; season lightly and adjust only after mixing.
• Too few breadcrumbs: Sticky mixture is hard to shape; add breadcrumbs gradually until it no longer clings to your hands.
• Dry hands: The mixture may stick as you shape it; dampen your hands first.
• Skipping the turn: The balls may brown unevenly; turn them halfway through the bake.
• Crowded tray: Balls may be harder to turn and brown evenly; leave room between them.

How to store

Once cooled, store the cauliflower balls in an airtight container in the fridge and eat within 3 days. Reheat in an oven until hot throughout, or serve them cold as the recipe allows.

Frequently asked questions