Name: Cheesy Cauliflower and Spinach Balls
Ingredients: 1 large head of cauliflower (about 2 lbs or 900g): This is the star of our recipe, providing a wonderfully neutral and tender base that’s low in carbs and high in fiber.; 10 oz (280g) fresh spinach: Packed with iron and vitamins, the spinach wilts down to add beautiful green flecks and an earthy depth of flavor.; 2 large eggs: These are the essential binding agent that holds our delicious balls together, ensuring they don’t crumble during baking.; 1 ½ cups shredded cheese blend (Cheddar and Mozzarella): A mix of sharp cheddar for flavor and mozzarella for that irresistible, stringy cheese-pull effect is ideal.; ¾ cup almond flour: A fantastic gluten-free and low-carb option that helps absorb excess moisture and creates a wonderfully crisp exterior. You can also use traditional breadcrumbs.; 2 cloves garlic, minced: Freshly minced garlic provides a pungent, aromatic kick that elevates the entire flavor profile.; 1 teaspoon onion powder: Adds a savory, slightly sweet undertone that complements the garlic and cheese perfectly.; ½ teaspoon salt (or to taste): Essential for bringing all the flavors together and making them pop.; ¼ teaspoon black pepper (freshly ground): Provides a subtle touch of warmth and spice.; Optional: Pinch of red pepper flakes: For those who enjoy a little bit of heat to cut through the richness of the cheese.

Ingredients

Scale

1 large head of cauliflower (about 2 lbs or 900g): This is the star of our recipe, providing a wonderfully neutral and tender base that’s low in carbs and high in fiber.
10 oz (280g) fresh spinach: Packed with iron and vitamins, the spinach wilts down to add beautiful green flecks and an earthy depth of flavor.
2 large eggs: These are the essential binding agent that holds our delicious balls together, ensuring they don’t crumble during baking.
1 ½ cups shredded cheese blend (Cheddar and Mozzarella): A mix of sharp cheddar for flavor and mozzarella for that irresistible, stringy cheese-pull effect is ideal.
¾ cup almond flour: A fantastic gluten-free and low-carb option that helps absorb excess moisture and creates a wonderfully crisp exterior. You can also use traditional breadcrumbs.
2 cloves garlic, minced: Freshly minced garlic provides a pungent, aromatic kick that elevates the entire flavor profile.
1 teaspoon onion powder: Adds a savory, slightly sweet undertone that complements the garlic and cheese perfectly.
½ teaspoon salt (or to taste): Essential for bringing all the flavors together and making them pop.
¼ teaspoon black pepper (freshly ground): Provides a subtle touch of warmth and spice.
Optional: Pinch of red pepper flakes: For those who enjoy a little bit of heat to cut through the richness of the cheese.

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent the balls from sticking and to ensure easy cleanup.
Process the Cauliflower: Wash and dry the head of cauliflower. Remove the leaves and thick core, then cut the florets into smaller, manageable pieces. Place the florets into a food processor and pulse in short bursts until they have a texture similar to rice or couscous. Be careful not to over-process, or you’ll end up with a puree. If you don’t have a food processor, you can use the coarse side of a box grater.
Cook the Vegetables: Place the riced cauliflower into a large, microwave-safe bowl and microwave on high for 4-5 minutes, or until it’s tender. Alternatively, you can steam it for 5-7 minutes. While the cauliflower is cooking, place the fresh spinach in a large skillet over medium heat. Cook, stirring occasionally, until the spinach is completely wilted, about 3-4 minutes.
The Crucial Squeeze: This is the most important step for preventing soggy cauliflower balls. Allow the cooked cauliflower and wilted spinach to cool slightly until they are safe to handle. Place the cooked cauliflower into the center of a clean kitchen towel, cheesecloth, or a nut milk bag. Gather the ends and twist tightly, squeezing out as much liquid as humanly possible. You will be amazed at how much water comes out. Repeat this exact process with the wilted spinach. The drier your vegetables are, the firmer and crispier your finished balls will be.
Combine the Ingredients: In a large mixing bowl, add the thoroughly squeezed cauliflower and spinach. Add the two large eggs, the shredded cheese blend, almond flour, minced garlic, onion powder, salt, and black pepper (and red pepper flakes, if using).
Mix Thoroughly: Using your hands or a sturdy spatula, mix all the ingredients together until they are well combined. The mixture should feel moist but hold its shape when pressed together. If it feels overly wet, you can add a tablespoon more of almond flour.
Form the Balls: Using a small cookie scoop (about 1.5 tablespoons) or your hands, portion the mixture and roll it into uniform balls, about 1 to 1.5 inches in diameter. Place the formed balls onto the prepared parchment-lined baking sheet, ensuring there is a little space between each one to allow for even air circulation and browning.
Bake to Golden Perfection: Place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the bottoms are golden brown and the balls are firm to the touch. For an even crispier finish, you can carefully flip them halfway through the baking time.
Serve and Enjoy: Remove the Cheesy Cauliflower and Spinach Balls from the oven and let them cool for a few minutes on the baking sheet. They will firm up slightly as they cool. Serve them warm with your favorite dipping sauce and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 190