You just need to wash and shred the whole vegetable and then you can use it raw in your recipes!
The thing is, I’ve probably been eating cauliflower about once or twice a year lately because even though I like it it’s not one of my favourite vegetables and it has a strong and not-so-pleasant smell when boiled, right? So finding a creative way to use it raw is a big discovery! I even froze some because the last cauliflower I bought was pretty big and I am tempted to try a cauliflower rice recipe… but I’ll let you know!
Positive: Crunchy on the outside, creamy on the inside. *Also approved by 19 months toddler.
Negative: 40 minutes baking is almost out of my comfort zone but if you use that time to bake something else to serve them with, like chicken, or if you make plenty of them I guess it’s OK. Preparation time is still very quick. :)
- 150 g shredded cauliflower
- 150 g sweet potato (1 medium sweet potato)/or yellow potato
In your pantry:
- 3 tablespoons gram flour
- garlic powder (optional)
- salt, pepper
- olive oil
Bring a small pot of water to boil. Peel and slice thinly sweet potato (the thinner you cut it, the faster it will cook). Add it to the boiling water with a pinch of salt and cook for about 5 minutes or until very tender and drain well.
Put sweet potato in a large bowl and mash it with a fork. Add shredded raw cauliflower, gram flour, garlic powder and season with salt and pepper. Mix well.
Prepare a plate with breadcrumbs. Shape small balls out of the veggie preparation with your hands and roll it in the breadcrumbs plate.
Place cauliflower balls on a baking tray covered with parchment paper and drizzle some oil on top of them.
Place in preheated oven for 40 minutes at 200°C until you obtain a nice crust.
My advice: These baked sweet potato and cauliflower balls are best served with tomato sauce spiced up either with curry or chilli. Ehm, yes, that is ketchup you see in the picture and it can do the trick too.