I can be strange.
If this you news to you… welcome to the party.
As such, my friends are pretty unique too. Today Kat is bringing her A game with some #strangebutgood balls. Today I am grateful for friend like her. Friends that just get it, friends that are there even though you’ve barely spoken for a few weeks.
By that same token, I also appreciate you guys coming back and reading even thought I’m behind on replies and blog reading. I swear I’ll catch up one day! Perhaps with an explanation of my job and WHY things are so insane right now.
Without further adieu… here’s Kat. With balls. 😉
Cauliflower “Meat” Balls
I’ve been a lawyer now for 3 weeks! And now I have to start really generating business. At first this seemed really scary, but now I’m ready to just jump in head-first. I want to help entrepreneurs and small businesses get off to the right start in protecting their intellectual property and getting a good, solid business set-up.
This is the life I have dreamed of. (Editor’s note: this makes me so very happy for you – livin’ the dream!)
I would ideally like to work with people in the creative, holistic, food, and fitness industries, protecting their trademarks and copyrights, and helping with creative and strategic business plans. Let me know if you ever need a lawyer, you creatives! (Editor’s note: Shamless plug. I like it.)
In the meantime, since I’m still not quite full-time, I’ve been experimenting like crazy. I thought this would be a squash-y blog post, but I have a new favorite recipe I would like to share instead (squashing my own squash idea… hehe so nerdy!). Cauliflower meatballs. Random brainchild, since I’d never made any kind of meatball before.
These meatballs are incredible! They are hearty, flavorful and as “meaty” as cauliflower can get. They would go with any kind of sauce, from a Tomato and Pesto Mayo (which I used), to a rich marinara. They are also gluten-free.
Cauliflower Meatballs Over Squashes
- ½ head of cauliflower, diced finely
- ½ medium white onion, diced finely
- 6-7 cloves of garlic, diced
- 1 egg
- 1 T olive oil
- 1 T coconut oil
- ¼ C Parmesan cheese
- ¾ C breadcrumbs (I used Glutino’s GF)
- Herbs of your choice
- 1 tsp cumin
- Salt & Pepper to taste
Preheat the oven to 375. Sauteè the onions and garlic over medium/medium high heat with salt first for a bit (about 3-4 minutes) to get them soft, then add the cauliflower. Sauteè for another 10 minutes, until they are almost cooked.
Pour mixture into a large mixing bowl. Sprinkle in the herbs and cumin (I used about 3T parsley, but you can also use fresh basil/oregano/any herb), stirring to combine. Then mix in the bread crumbs, egg, and oils. It should resemble a meatball-like mixture now.
Mold into 1 ½ in balls. Place on parchment paper. Bake ~40 minutes, or until brown on top. You can then submerge in sauce or serve as-is with dipping sauce.
You can also elect to blend the cauliflower/onion/garlic in a food processor if you want them to have a smoother, more chicken-nugget-type texture.
Personally, I really liked the “meatiness” of having little bits of cauliflower comprising my delish balls. (Editor’s note: That’s what she said.)
At least if I’m nervous about starting my own business/law firm, I know there are others out there equally scared to go against the mold, do something different, be an entrepreneur. I also know that I can come home and be as creative as I want without judgment. (Editor’s note: This is why I love you and I cannot wait until we have our reunion date Saturday!!!)
Quick note about #StrangeButGood: It’s ON tomorrow, but next week I’m taking a Thurs-Fri Turkey Day break. Save your Strangess for Friday, December 6th!
Who has been scared to start their own business? Me!!!