Steps

• Wash the cauliflower and break it into florets.

• Boil it in water for 10-15 minutes.

• Drain the cauliflower and let it cool, then mash it with a fork or a vegetable press until you get a puree, but do not blend it.

• In a bowl, mix the cauliflower with the egg, Parmesan, breadcrumbs, chopped parsley, and, if you like, a finely chopped clove of garlic.

• Adjust salt and pepper to taste.

• The mixture should be soft but workable. If it is too moist, add a little more breadcrumbs.

• With slightly dampened hands, form walnut-sized meatballs and roll them in breadcrumbs.

• Heat plenty of oil in a pan and fry the meatballs until they are golden and crispy. Drain them on absorbent paper.

• Place the meatballs on a baking sheet lined with parchment paper, brush with a little oil, and bake at 392°F for about 20-25 minutes, turning them halfway through cooking.

• Or cook in an air fryer at 356°F for 15-18 minutes, brushing them lightly with oil.

  Bon appétit
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