Buffalo Cauliflower "Meatballs"

It's recipe share time! As soon as I saw this recipe appear in my feed, I knew I had to make it ASAP. I practically ran to the store to pick up some cauliflower... These were also a decent amount of work, but another recipe that is SO worth the effort. And, not to mention, it made a ton. I was able to freeze four additional servings from the two servings I ate for dinner and then my lunch the next day.

I love the process of cooking these veggie balls. I like how you need to sear them on all sides first; it not only keeps them from falling apart, but it gives them an extra crisp on the outside. That way, when you bite into one, they're a crunch and then moist (I really hate that word but it was the only way to properly describe it) on the inside. They keep well, and you can make them as spicy as you want!

We all know I love da spice, so I'll let you take one guess how mine were! I seriously loved these so much, so much that I just walked away from typing this for a minute to take some out of my freezer for lunch tomorrow.

Use these meatballs as your entree, as a side, to top a salad, to snack on... The possibilities are endless. Dip them in more buffalo sauce (I did), dip them in some ranch, don't dip them in anything (they don't even need it!!!). So much yum in one little  ball!!

// gluten free

ingredients:
1 head cauliflower
1 cup uncooked quinoa
2 cups water
2 garlic cloves
3/4 cup gillian's gf breadcrumbs
1/2 tsp oregano
up to 2 tbsp almond flour
1/2 cup hot sauce (your favorite)
1/4 cup dairy free butter
1 tsp garlic powder
1/4 tsp garlic powder
1/4 tsp chili powder
*I decided to use Sweet Baby Ray's buffalo sauce rather than making my own for time saving purposes

directions: preheat oven to 375 degrees. prepare quinoa by cooking according to the instructions (cook in vegetable stock for more flavor). cook cauliflower in boiling water until fork tender. prepare your buffalo sauce by melting butter, and combining with hot sauce, garlic powder, and chili powder. set quinoa aside to cool. when cauliflower is tender, drain and place half of the cauliflower in a food processor. pulse 5-10 times. transfer to a bowl, and repeat with the second half of the cauliflower. stir quinoa, breadcrumbs, oregano, and half of the buffalo sauce into the cauliflower. place in the refrigerator for 15 minutes to allow the mixture to set and cool slightly. after cooling, stir to make sure everything is combined. if the mixture is too wet and looks like it won't hold together, slowly add small amounts of the flour. form golfball sized balls with the mixture, placing them directly into a heated skillet with olive oil. brown the meatballs on all sides, and place them on a baking sheet. bake for 15-20 minutes, until they are browned.
Recipe adapted from The Almond Eater