Gluten Free Cauliflower Meatballs in Marinara

Cauliflower does something remarkable when you treat it right — boiled until just tender, pressed completely dry, and pulsed into coarse crumbs, it becomes the sturdy, satisfying base for meatballs that hold their shape and develop a genuinely golden crust in a hot oven. Gluten free breadcrumbs, Parmesan, eggs, and minced garlic bind everything together, so you get that classic savory depth without a single wheat-based ingredient in sight. The key move here is getting as much moisture out of the cauliflower as possible before mixing — skip that step and the balls fall apart, nail it and they come out firm, crispy-edged, and totally craveable. While the meatballs roast, a simple marinara of sliced garlic, crushed tomatoes, oregano, and a pinch of red pepper flakes simmers down into something rich and glossy. The meatballs finish right in the sauce, soaking up all that tomato flavor in the last few minutes of cooking. It's the kind of dinner that serves four comfortably and makes everyone at the table forget they're eating something that skips traditional flour entirely. Torn fresh basil over the top is optional, but it really does make the whole pan look like something you'd order at a restaurant.

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