Bake or fry these vegan meatballs made with cauliflower and brown rice. Easy to make using flavorful, simple, plant-based ingredients. Perfect for pairing with a variety of sauces, sandwiches, and soups.
Cut cauliflower into florets and measure out 2 cups (220g). Add to a small pot and cover with water. Bring to a boil for 5 minutes, until cauliflower is soft. Drain and set aside.
In a food processor, add softened cauliflower florets, brown rice, flax egg (see notes), basil, oregano, garlic powder, onion powder, salt, and paprika. Pulse until well-combined. You may need to do this in batches to make sure all the ingredients get processed well.
Roll even portions of the mixture between your hands into golf-ball sized balls (see photo). You should get about 16 balls -- or about 46g of the mixture per ball.
Heat a thin layer of vegetable oil in a 10-inch frying pan on medium heat.* Add the balls in small batches, be sure not to crowd the pan and fry, turning frequently with a fork or spatula, until golden brown on all sides.
Once a ball is golden brown, carefully place it on a plate lined with paper towels to soak up any excess oil. Serve warm.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Add vegan meatballs to the baking sheet and bake for 30 minutes or until the outside starts to brown lightly and form a crust. Serve warm.