Buffalo Cauliflower Quinoa Balls

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Water

  Plain, clean water

  2 cup or 473g

• Cauliflower

  Raw

  1 head medium or 588g

• Garlic

  Raw

  2 clove or 6g

• Bread crumbs

  Dry, grated, plain

  ¾ cup or 81g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Pepper or hot sauce

  Ready-to-serve

  8 tbsp or 115g

• Smart balance light buttery spread

  Margarine-like spread

  4 tbsp or 56g

• Garlic powder

  Spices

  1 tsp or 3g

• Chili powder

  Spices

  1 tsp or 3g

Directions

1. Preheat oven to 375°.
2. Cook quinoa with water over stovetop according to package instructions; simultaneously, steam chopped cauliflower in a separate pot with some water.
3. Prepare the buffalo sauce by melting butter and stirring in hot sauce, garlic powder, and chili powder; set aside.
4. Pulse HALF the cooked cauliflower with garlic in a food processor for 5-10 seconds, then repeat with the second half; combine in a bowl.
5. Mix quinoa, breadcrumbs, oregano, and HALF the buffalo sauce with cauliflower; refrigerate for 10-15 minutes.
6. Form the mixture into golf ball-sized balls and cook in a skillet with olive oil until golden brown on all sides.
7. Drizzle remaining buffalo sauce over meatballs, ensuring they are covered but not soaked.
8. Bake meatballs on a baking sheet for 15 minutes at 375°.

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