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broccoli balls


The cauliflower balls were so good that I decided to do the same with broccoli. This weekend I bought both the cauliflower and the broccoli from one of the farmers at the Jean Talon Market in Montreal. This is a really great market where you can buy your fruits and vegetables. It’s opened year-round and there are over 300 vendors, most of them farmers from around the Montreal area. To make these broccoli balls follow the same recipe as the cauliflower balls.




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cauliflower balls


To make these delicious balls follow your favorite meatball recipe. Leave out the meat and add the cauliflower. It’s that simple. For those who can never have too much cheese, you can add a small cube of mozzarella cheese in the middle of each ball while you are shaping them.




1 large head cauliflower, about 4 cups
3 eggs
½ cup freshly grated parmesan cheese
2 cloves of garlic (chopped)
½ teaspoon sea salt
½ teaspoon pepper
¼ teaspoon red pepper flakes
handful of chopped basil
handful of chopped parsley
1 to 2 tablespoons flour (depending on how moist the cauliflower is)

Preheat oven to 350 degrees. Line a large baking pan with parchment paper.

Cut most of the stem off the cauliflower floret. Use the florets and the smaller stems for the dough. Reserve the larger stems for a separate use.

Place the florets into the bowl of a food processor. Process until the cauliflower looks like rice, don’t process into a mush.

Whisk the eggs, ½ teaspoon sea salt and other spices, and parmesan cheese in a medium-sized bowl.

Add the cauliflower to the egg mixture. Mix to combine.

Add the flour one tablespoon at a time. Add more depending on the wetness of the dough. The dough should stick together easily.

Scoop up about a tablespoon of mixture and roll it into a ball.

Bake for 30 to 40 minutes, or until the balls have turned a light brown and they are dry to the touch and slightly crust-like. The balls should remove easily from the parchment paper.

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