Instructions

• Steam or boil the cauliflower until it’s tender enough to mash. Steam it for about 10-15 minutes, or boil it in salted water for about 8-12 minutes. The florets should be easily pierced with a fork. Be careful not to overcook it, as it will become too watery.
• Once the cauliflower is cooked, drain it very well in a colander. Press down on the cauliflower to remove as much excess water as possible. This is crucial for preventing the balls from being soggy. You can even use a clean kitchen towel to squeeze out the remaining moisture.
• Transfer the drained cauliflower to a large bowl and mash it with a potato masher or a fork until it’s relatively smooth. Some small chunks are fine, but avoid large pieces.
• In a small skillet, heat a teaspoon of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
• Add the sautéed onion and garlic to the mashed cauliflower in the bowl. Add the grated mozzarella cheese, Parmesan cheese, beaten egg, breadcrumbs, chopped parsley, chopped basil, dried oregano, garlic powder, and red pepper flakes (if using).
• Season the mixture generously with salt and freshly ground black pepper. Use your hands to thoroughly combine all the ingredients until everything is evenly distributed. The mixture should be moist but not overly wet. If it seems too wet, add a little more breadcrumbs, one tablespoon at a time, until it reaches the right consistency.
• For easier handling, cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This will help the balls hold their shape better when you form them.
• Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. This will prevent the balls from sticking and make cleanup easier.
• Take a tablespoon of the cauliflower mixture and roll it between your palms to form a ball, about 2.5-3 cm in diameter. Place the ball on the prepared baking sheet. Repeat with the remaining mixture, spacing the balls evenly on the sheet.
• Lightly spray the cauliflower balls with olive oil spray. This will help them brown nicely in the oven.
• Bake the cauliflower balls in the preheated oven for 20-25 minutes, or until they are golden brown and slightly crispy on the outside. Flip them halfway through the baking time to ensure even browning.
• The balls are done when they are firm to the touch and the cheese is melted and bubbly.
• While the cauliflower balls are baking, prepare the dipping sauce. In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, and chopped fresh dill.
• Season the dipping sauce with salt and freshly ground black pepper to taste. Mix well until all the ingredients are combined.
• For best flavor, chill the dipping sauce in the refrigerator for at least 15 minutes before serving. This will allow the flavors to meld together.
• Once the cauliflower balls are done baking, remove them from the oven and let them cool slightly on the baking sheet for a few minutes before serving. This will prevent them from being too hot to handle.
• Serve the warm cauliflower mozzarella balls with the prepared dipping sauce (if using). You can also serve them with marinara sauce, pesto, or any other dipping sauce of your choice.
• Enjoy! These cauliflower mozzarella balls are delicious as a snack, appetizer, or side dish. They are also a great way to sneak in some extra vegetables into your diet.