Ingredients
FOR THE SAUCE
MAYONNAISE
100 gr
NATURAL PLAIN YOGURT
100 gr
HARISSA
15 gr
SALE
q.b.
FOR THE MEATBALLS
CAULIFLOWER
700 gr
POTATOES
300 gr
PARMIGIANO
80 gr
EGG
1
ROSEMARY
q.b.
SALE
q.b.
BABY
q.b.
FOR BREADING AND FRYING
EGG
2
BREADCRUMBS
q.b.
PEANUT SEED OIL
1 l
Cauliflower meatballs are a simple and delicious dish, perfect to serve as an appetizer at a dinner with friends or as a second course for any family meal. Crispy on the outside and soft to the bite, they will win over not only adults, but also the little ones at home, who are sometimes reluctant towards this extraordinary vegetable with a slightly pungent smell.

Once the cauliflower florets have been boiled, they are blended and mixed with potatoes, egg and parmesan. The meatballs are formed, coated in a rich breading and finally fried in boiling seed oil: the result is golden and super delicious nuggets, to be enjoyed piping hot accompanied by a sauce based on mayonnaise and plain yoghurt. We flavored it with harissa, a rather spicy typical Maghreb sauce, but you can replace it with mustard, aromatic herbs or spices to your taste if you like.

If you like, you can add a touch of scamorza inside each meatball, for an irresistible stringy effect , and replace the parmesan with parmesan or pecorino. If you prefer, you can avoid adding the potatoes : in this case add an extra egg to the mixture. You can also prepare your meatballs in advance , keep them in the refrigerator and fry them only when serving.

Versatile and delicate, white cauliflower is a great ally in the kitchen: try it combined with pasta , in a traditional recipe from Campania, or Paolina , with tomato sauce, onion, anchovies and spices.

How to prepare cauliflower meatballs

Step 1
Peel the potatoes
1
.

Step 2
Wash them carefully under cold running water
2
.

Step 3
Clean the cauliflower by removing the outer leaves
3
.

Step 4
Obtain the florets
4
.

Step 5
Transfer them to a colander
5
.

Step 6
Wash them carefully, eliminating any damaged or dented parts
6
.

Step 7
Put the water to boil and, when it is boiling, salt it
7
.

Step 8
Add the potatoes
8
and cook for about 20 minutes.

Step 9
After this time, also pour in the cauliflower florets and cook for another 20 minutes, or in any case until all the vegetables are soft
10
.

Step 10
Drain the vegetables and place the cauliflower in a bowl
eleven
.

Step 11
It smells like rosemary
12
.

Step 12
Blend with an immersion blender
12
.

Step 13
Perfume with ground pepper
13
.

Step 14
Season with salt
14
.

Step 15
Add the grated cheese
15
.

Step 16
Add an egg
16
.

Step 17
Mix carefully
17
.

Step 18
Mash the potatoes with a fork
18
or with a potato masher.

Step 19
Add them to the mixture and incorporate well
19
.

Step 20
Make lots of meatballs of about 20 g each
20
.

Step 21
Beat the eggs carefully
21
.

Step 22
Dip the meatballs in the beaten eggs
22
.

Step 23
Panale in breadcrumbs
23
.

Step 24
Fry the meatballs in boiling vegetable oil until they are golden brown
24
.

Step 25
Drain them on absorbent kitchen paper
25
.

Step 26
Prepare the sauce by mixing all the ingredients
26
.

Step 27
Enjoy the meatballs piping hot, accompanying them with the sauce on the side
27
.

storage
We recommend enjoying the cauliflower meatballs  freshly fried and piping hot. You can prepare them in advance and freeze them raw for 2 months in hermetically sealed bags: they will be dipped directly into boiling oil.