A while ago, I remember enjoying some cauliflower meatballs in a family-run trattoria in the historic center of Catania that were truly soft and delicious! It wasn’t so much the ingredients that made them so appetizing, but the fact that they were made with our local cauliflower, also known as Violetto di Sicilia, with a sweeter and less bitter taste compared to the white one! Moreover, its vibrant and extravagant color is due to its high concentration of antioxidants, anthocyanins, a class of flavonoids that helps the body fight free radicals! In short, the combination of tasty and healthy is guaranteed! On that occasion, these meatballs were served among the typical Sicilian appetizers, and of course, strictly fried, but I assure you that even baked, they are truly delicious, and you can also serve them as a vegetarian-style main course! I tried to respect the simplicity of the recipe because it remains a traditional peasant dish made with few and genuine ingredients, including Sicilian pecorino cheese, but I chose to make them even more tempting by adding a nice cube of canestrato tuma inside, typical of my area, which I am very fond of!!! The result? Amazing, they melt in your mouth, and the taste is just as I remembered, authentic and savory! If you have the chance to get this type of cauliflower, try them because they will become a must in your kitchen and will literally be devoured!
If you are a fan of meatballs and want to prepare different ones, check out the Special Meatballs section or take a look at these recipes specially selected by me for you:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: approx. 20 meatballs
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients:
- 1.75 lbs cauliflower (Sicilian purple)
- 1 egg
- 1.5 oz Sicilian pecorino
- 1.5 oz grated parmesan
- 3.5 oz canestrato tuma cheese (or spicy provolone)
- 2 tbsp breadcrumbs (preferably homemade)
- 2 tbsp flour
- 1 tsp nutmeg
- 1/2 tsp garlic powder (optional)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 Knife
- 1 Pot
- 1 Slotted spoon
- 1 Colander
- 1 Bowl
- 1 Spoon
- 1 Potato masher
- 1 Grater
- 1 Spatula
- 1 Plastic wrap
- 1 Baking tray
- 1 Parchment paper
Steps:
Making Sicilian cauliflower meatballs is really easy: first you need to clean the cauliflower, removing the outer leaves and stem, which you can use for a soup, and cut the rest into florets.
Using a sharp knife, remove the outer skin and wash the florets under running water.
Boil them in plenty of salted water for about 15 minutes or until they are tender.
Drain the cauliflower with a slotted spoon.
Let it cool and drain very well in a sieve or colander, pressing with a spoon to make sure it retains no more water.
Grate the Sicilian pecorino with a coarse grater.
Add the egg and a pinch of salt.
Also add the parmesan, the grated pecorino, the nutmeg, the chopped garlic, and the black pepper.
Mix with a spatula or spoon and lastly add the flour and the breadcrumbs. Mix again, cover with plastic wrap, and let sit in the fridge for 1 hour. This way, the breadcrumbs will absorb all the excess moisture.
After the resting time, with slightly wet hands, take small portions of dough slightly larger than a walnut, flatten them between your hands, place a cube of tuma in the center, and close, sealing well.
As you form the meatballs, place them, gently flattening them with your hands, on a baking tray lined with parchment paper or a reusable Teflon sheet.
Drizzle them generously with oil and bake at 375°F in a preheated static oven for 25 minutes, turn them over, and continue cooking for another 5 minutes.
Serve them still warm and melty!
And voilà… your Sicilian cauliflower meatballs are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Some more shots…
Storage
👉 You can store the Sicilian cauliflower meatballs in the fridge, in a container suitable for refrigeration, for up to 3-4 days.
Tips, notes, variations, and suggestions
🟣 If you like, you can prepare the dough a day in advance, form the meatballs, store them in the fridge, and cook them the next day.
🟣 For a non-vegetarian version but equally inviting and appetizing, you can add some pieces of anchovy fillets in oil inside, which will give the whole a little extra kick!
