Anti Inflammatory Gluten Free Cauliflower Meatballs in Marinara

Total time1 hr 5 min

Prep time25 min

Cook time40 min

Anti Inflammatory Gluten Free Cauliflower Meatballs in Marinara

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Ingredients

4 servings

For the meatballs

1 medium head cauliflower (about 2 lbs), cut into florets
2 large eggs
½ cup gluten free breadcrumbs
Clearspring Organic Brown Rice Breadcrumbs Wholegrain
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½ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
2 cloves garlic, minced
1 tsp dried italian seasoning
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil

For the marinara

2 tbsp olive oil
3 cloves garlic, thinly sliced
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
½ tsp salt
¼ tsp red pepper flakes (optional)

For serving

¼ cup fresh basil leaves, torn (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5–6 minutes, until just tender when pierced with a fork but not mushy. Drain thoroughly, then spread on a clean kitchen towel and press firmly to remove as much moisture as possible.

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