That Boujee Bohemian | Travel & Lifestyle Blog

View Original

Cauliflower Balls

I love these cauliflower balls because they reheat so easily! I love having these left over in the morning with an egg over medium and some basil pesto sauce!

Ingredients:

Cauliflower Balls:

  • cauliflower rice (I buy the bag from Trader Joe's)
  • 1 red bell pepper
  • bread crumbs
  • cream cheese
  • basil pesto

Salad:

  • 1 orange
  • baby spinach
  • red onion
  • balsamic vinaigrette

Instructions:

  • Preheat oven to 400 degrees. Bring cream cheese to room temperature. Boil a pot of water.
  • Add cauliflower rice to the boiling pot of water and cook 4 minutes. Strain the rice with a fine mesh strainer and shake excess water. Press the rice with a spoon to release as much water as possible.
  • Dice the red pepper into 1/4 inch pieces.
  • Add the rice, pepper, cream cheese, and bread crumbs to a bowl. *I usually start with about 3/4 of the cream cheese bar and add bread crumbs to create a consistency that forms a dough. I don't know the exact measurements but will update next time I cook it!
  • Use the "dough" to roll balls about 1.5 inches in size.
  • Heat 2 tablespoons of oil over medium heat in a non-stick pan. Sear the sides about 2 minutes or until browned. *Sometimes I have to add more oil when I turn them over.
  • Coat a foil-lined baking sheet with nonstick spray or oil. Place the cauliflower balls on the baking sheet and bake about 10 minutes or until warm in the center.
  • While the cauliflower balls are cooking, remove the peel from the orange and cut it into bite-size pieces. Thinly slice the red onion (like super thin!)
  • Combine the spinach, red onions, and orange. Place on plate. Drizzle with balsamic vinaigrette.
  • Spread basil pesto on one half of your plate and top with the cauliflower balls. Enjoy!