Pescatarian Gluten Free Cauliflower Meatballs in Marinara
Total time1 hr 5 min
Prep time25 min
Cook time40 min
4.7(4)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 large eggs
- ½ cup gluten free breadcrumbs
- ½ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 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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