Vegetarian Meatballs

Turn on the oven and preheat to 205C/400F/Gas Mark 6

Pour the cauliflower rice into an oven proof dish. Place the lid on and bake in the oven for 12 minutes. The cauliflower will be steamed, and all of the nutrients retained.

Once it has cooked and cooled a little, transfer to a processor with the cooked quinoa and pulse until semi smooth. You don’t want it to be powder!!

Transfer the pulsed mixture to a large mixing bowl and add the eggs, salt, paprika, chili powder and cumin and mix thoroughly.

It should reach a consistency so that you can roll balls with it. A heaped tablespoon or ice cream scoop are ideal amounts per ball.

Place on a large baking tray and drizzle olive oil over to keep the moisture. Give the tray a little vibration to get the oil all over or use a brush.

Place in the oven and cook for about 20 minutes. The balls should be firm but not solid.