½small head cauliflowerabout 250 g/ 8.8 oz (See note)
90g/ 3.1 oz/ ¾ cup ground almonds
45g/ 1.6 oz/ ½ cup breadcrumbs
50g/ 1.8 oz/ ½ cup grated Parmesanor vegetarian hard cheese
50g/ 1.8 oz/ ½ cup Gouda or cheddargrated
1teaspoonfine sea salt
freshly ground black pepper
Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
Divide the broccoli and the cauliflower into florets and chop their stems into small pieces. Steam the vegetables or cook them in a little water until soft. Drain very well and let cool down a little, the vegetables should not be as hot as to melt the cheese.
Measure about 4 cups of the mixed vegetables and place them in the food processor. Pulse until chopped and transfer to a medium bowl. You can also mash the vegetables with a fork. They should be finely chopped, but not turned into a puree.
Add the almonds, breadcrumbs, garlic, Parmesan, and Gouda or cheddar, the beaten eggs, chopped parsley, salt, and pepper. Mix well and form about 20 little balls. Squeeze them a little to make sure they hold their shape.
Brush a mini-muffin tray form with some olive oil and place the balls into the molds. Bake for about 20 minutes until golden and heated through. Loosen the edges with a knife if necessary and remove them from the pan.
Serve hot or cold as suggested above.
You should have 4 cups of steamed/cooked broccoli and cauliflower florets in the end.