Cauliflower is one of the vegetables that is not preferred by many people, especially children, due to its unique smell. However, with the right cooking technique, adding the right spices, and preparing it in the form of meatballs, you can make them love this healthy vegetable. Enjoy your meal!
Cut off the leaves and stems of the cauliflower. Run it through water and break it into small pieces and separate them into flowers. Take 1 tablespoon of salt, 1 tablespoon of apple cider vinegar in water in a deep bowl and let it sit for 10-15 minutes.
Cut off the root and hard stems of cauliflower. Separate flowers of the same size with your hand.
Drain and pour into a deep bowl. Add enough cold water to cover it. Add 1 tablespoon of salt and 1 tablespoon of vinegar and soak in this water for 10-15 minutes.
Take the vegetables out of the water (on the apparatus or colander you will put on a boiling pot of water) and cook them in the steam for 10 minutes, cover the lid and cook until they soften slightly.
If you are going to boil it in water, add 1 tea glass of milk to the boiling water.
In order for the meatballs not to be too floury, the cauliflower should not be as juicy as possible. Dry the excess water from boiled or steamed vegetables on paper towels.
Take the cauliflower in a deep bowl and mash well with a fork. Grate the onion, squeeze out the excess water in the palm of your hand and add it to the cauliflower.
Wash and dry the parsley, remove the stems and chop finely.
Crack 1 egg over the vegetables in the mortar bowl. Add chopped parsley, salt pepper, cumin, ground red pepper and 1 spoon of flour and mix.
Add the breadcrumbs little by little and knead until the mortar has the consistency of meatballs.
Cover the mortar with cling film and let it rest in the refrigerator for at least 1/2 hour.
Take egg-sized pieces from the rested mortar and form a round shape. Take 1 tea glass of breadcrumbs and spread on a flat plate, dip the Meatballs in breadcrumbs and prepare.
Heat the pan over medium heat and heat 2-3 tablespoons of oil. Fry the meatballs for 2-3 minutes until they turn golden.
Remove the fried meatballs on paper towels and remove excess oil.
For the sauce, add 2 cloves of crushed garlic, 1 teaspoon of mayonnaise and 1 teaspoon of salt to a bowl of yogurt and mix. If you wish, you can add finely chopped dill to the sauce.
Arrange the warmed meatballs on a serving plate and serve with yoghurt sauce or ketchup/mayonnaise. Enjoy your meal!
Keep in mind: You can click on each ingredient to find other recipes that use that ingredient.
Cauliflower:
Cauliflower is a versatile vegetable rich in vitamins C, K, B6, and folate. Potent antioxidants like sulforaphane help reduce cellular damage and prevent inflammation. Its high fiber content supports digestive health, while choline is crucial for brain functions. Thanks to its dense texture, it can be roasted, pureed, or added to soups. It pairs wonderfully with ingredients like cheese, cream, garlic, turmeric, and lemon.
Yogurt:
Yogurt, a fermented milk product, supports the digestive system and helps balance gut flora due to its rich probiotic content. This contributes to strengthening the immune system. It is also a high-quality source of protein and calcium, important for bone health and muscle development. With its slightly sour taste, it pairs perfectly with fruits, granola, or honey for breakfast. In main dishes, it adds flavor as the main component of cacık or various mezzes.
Dry Onion:
Dry onion is a kitchen staple and a powerful antioxidant source. Its quercetin content helps protect the body against free radicals, reduces inflammation, and may support heart health. Rich in Vitamins C and B6, and manganese, it strengthens the immune system. Its prebiotic fibers contribute to digestive health. It is widely used in dishes ranging from meat dishes to vegetable sautés, pilafs, and soups. It pairs perfectly with garlic, tomatoes, peppers, and red meat.
Garlic:
Garlic, thanks to its allicin compound, offers strong antioxidant and anti-inflammatory properties. It can boost the immune system, increasing resistance against illnesses. Furthermore, it contributes to cardiovascular health by helping regulate blood pressure and balance cholesterol levels. Widely used in traditional medicine, garlic is also known for its digestive support effects. An indispensable ingredient in meat dishes, vegetable sautés, and Mediterranean cuisine, it pairs wonderfully with herbs like rosemary and thyme.
Egg:
Eggs are a highly bioavailable protein source, essential for muscle growth and repair. Rich in B12, Vitamin D, selenium, and choline, they support brain function, nervous system health, and energy production. Lutein and zeaxanthin pigments aid eye health, reducing the risk of age-related macular degeneration. Despite their cholesterol content, eggs typically don't adversely affect blood cholesterol in most healthy individuals. A breakfast staple, eggs pair wonderfully with various ingredients like cheese, spinach, mushrooms, avocado, and whole-wheat bread.
Flour:
Flour is a fundamental foodstuff obtained by grinding grains. It provides our body with a long-lasting energy source, especially through complex carbohydrates. Varieties like whole wheat flour, thanks to their high fiber content, support digestive health, provide a feeling of fullness, and help stabilize blood sugar levels. It also contains essential B vitamins (especially B1, B3, B9) and important minerals such as iron and magnesium, which are crucial for nervous system functions, energy production, and blood formation. It is versatile in the kitchen; forming the base for baked goods like bread and pastries when combined with milk, eggs, and yeast, while also being used to thicken sauces or create harmonious flavors with vegetables.
Crumbs Bread:
Breadcrumbs, made from dried bread, are a versatile ingredient adding crispiness to dishes. Their fiber content aids digestion, while those from enriched flours may offer B vitamins (B1, B3) for energy metabolism. They can also contain minerals like iron and magnesium. Ideal for coating meats, poultry, fish, and binding meatballs or vegetable croquettes. They pair exceptionally well with cheese, garlic, fresh herbs, and various spices, enhancing flavor and texture in gratins and stuffings.
Parsley:
Parsley is a powerful antioxidant source that supports bone health and plays a crucial role in blood clotting due to its Vitamin K content. Its Vitamin C content strengthens immunity. Rich in flavonoids like apigenin, it can help reduce inflammation. It is also a natural diuretic. It pairs perfectly with lemon, garlic, and olive oil; adding a refreshing flavor to fish, chicken, soups, and salads.
Cumin:
Cumin is a powerful spice that supports digestion, reduces bloating, and stimulates digestive enzymes. Rich in iron, it possesses antioxidant and anti-inflammatory properties. It pairs excellently with legumes (lentils, chickpeas), red and white meats, vegetables, and yogurt-based sauces. Combined with coriander, turmeric, and chili, it creates deep flavors in Asian and Middle Eastern cuisines.
Mayonnaise:
Mayonnaise is a creamy emulsion sauce made by blending egg yolks, vegetable oil, vinegar or lemon juice, and seasonings. Thanks to its healthy fat content, it can enhance the absorption of fat-soluble vitamins like A, D, E, and K. Lecithin from egg yolks provides choline, an essential nutrient for brain function. With its high energy content, it serves as a quick energy source and promotes satiety. It pairs perfectly with french fries, sandwiches, salads, and various meat dishes.
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