Green Buddha Bowl with cauliflower/quinoa balls and miso dip
Evening lovelies, I hope you are having an amazing day? I am so happy that I am almost flying today, there are so many amazing things happening in my life right now and I just feel so thankful and lucky! I cannot wait to be able to share some of the news with you guys, haha I know I am being a total tease right now, but I will share everything as soon as possible and I promise it will be worth the wait ;)
Until then I have something almost as amazing to share with you – the recipe for this beyond delicious green Buddha Bowl with quinoa/cauliflower balls and miso dip! I am so obsessed with miso dip at the moment and it goes perfectly with these yummy cauliflower/quinoa balls, a new favorite combo of mine ❤︎
Cauliflower/quinoa balls – 14 balls:
1 deciliter quinoa (I used black quinoa)
1/2 cauliflower head + stem, cut into smaller pieces
1-2 cloves of garlic, crushed
2 scallions, finely chopped
1/3 teaspoon ground nutmeg
3 tablespoons almond flour
3 tablespoons buckwheat flour
1 tablespoon nutritional yeast (get it right here or here, affiliate links)
Salt + Pepper
Sesame seeds or almond flour to coat them in.
Cauliflower/quinoa balls – directions:
Start by preheating your oven to 180 c / 360 f. Then cook the quinoa according to the package instructions, when the quinoa is done set it aside and let it rest with the lid on for about 10 minutes. Boil the cauliflower (at the same time as the quinoa) in another pot until soft. Add the boiled cauliflower, the crushed garlic and the chopped scallions to a food processor and pulse until the cauliflower is mashed. Pour the cauliflower mash into a bowl, add the rest of the ingredients and stir until everything is well mixed. If you have the time for it I recommend letting the mixture sit in the fridge for 20-30 minutes, this will make it firmer and easier to handle. Roll the cauliflower mix into 14 balls and coat them in either sesame seeds or almond flour. Place them on a baking tray lined with baking paper and bake them in a preheated oven at 180 c / 360 f for about 30-35 minutes. Serve them with a big green salat and miso dip, so delicious!