Try these vegan cauliflower and orange meatballs, a delightful Italian dish.

Polpette di cavolfiore all’arancia

Cauliflower and orange meatballs are a flavorful and aromatic vegan main course, perfect for winter menus. Soft on the inside and irresistible on the outside, they are completed with a fragrant orange sauce that makes them truly special, while remaining incredibly easy to prepare.

For a perfect texture without eggs, this meatball recipe uses a 100% plant-based binder: a simple mixture of water and flaxseeds, an excellent alternative to compact the dough.

Serve them warm with their orange sauce: they will disappear in no time and please everyone, even those who do not eat vegan.

Here are more ideas for your vegan meatballs:

• Cannellini Bean Meatballs
• Millet and Vegetable Meatballs with Fava Bean Cream
• Creamy Vegan Meatballs
• Chickpea Falafel

Ingredients

• 1 medium cauliflower
• 1 tablespoon flaxseeds
• 3 tablespoons water
• 1 orange (zest and juice)
• Breadcrumbs
• Salt and pepper to taste
• Olive oil

Instructions

1. Preheat your oven to 180°C (356°F).
2. Chop the cauliflower into florets and steam until tender.
3. In a small bowl, mix the flaxseeds with water and let sit for a few minutes until it becomes a gel-like consistency.
4. In a large bowl, mash the steamed cauliflower and add the flaxseed mixture, orange zest, salt, and pepper.
5. Gradually add breadcrumbs until the mixture is firm enough to form balls.
6. Shape the mixture into small balls and place them on a baking tray lined with parchment paper.
7. Drizzle with olive oil and bake for 20-25 minutes or until golden.
8. Meanwhile, prepare the orange sauce by reducing orange juice with a bit of salt and pepper in a small saucepan until slightly thickened.
9. Serve the meatballs warm with the orange sauce drizzled on top.

Total Time: 45 min

Cuisine: Italian