1 pkg. (340 g) Green Giant* frozen Cauliflower Riced Veggies, thawed
1 pkg. (340 g) frozen Green Giant* Veggie Spirals Zucchini
¼ cup (60 mL) all purpose flour
1 egg, lightly beaten
1 cup (250 mL) cooked quinoa
½ cup (125) panko breadcrumbs
1 tsp (5 mL) dried oregano,
1 tsp (5mL) dried rosemary
1 tsp (5 mL) dried thyme
½ tsp (2.5 mL) sea salt
3 tbsp (45 mL) vegetable oil
1 cup (250 mL) white onion, finely diced
2 garlic cloves, minced
1 (796 mL) can low sodium crushed tomatoes
1 cup (250 mL) low sodium vegetable broth
2 tbsp (30 mL) fresh rosemary, chopped
1 tsp (5 mL) chili flakes (optional)
1 tbsp (15 mL) balsamic glaze
Grated Asiago or Parmesan cheese for serving
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl combine thawed cauliflower rice, flour, egg, quinoa, panko, oregano, rosemary, thyme and salt. Stir to combine. Form mixture into 1 inch round balls. Transfer to lined baking sheet. Bake for 15 -20 minutes until “meatballs” are firm to the touch. Remove from oven and set aside.
*Yields 20 cauliflower “meatballs.”
In a large saucepot over medium heat, add 1 tbsp (15 mL) vegetable oil and sauté onion and garlic until soft, 3 minutes. Stir in crushed tomatoes, vegetable broth, fresh rosemary, chili flakes (optional) and balsamic glaze. Simmer on low heat for 25 – 30 minutes. Season with salt and pepper to taste.
In a large skillet over medium high heat, add 2 tbsp (30 mL) of vegetable oil and sear “meatballs” on all sides until golden brown, 2 – 4 minutes.
In a pot boil zucchini noodles as per package instructions. Strain well and serve with cauliflower meatballs and sauce. Sprinkle with Asiago or Parmesan cheese.