Vegan Cauliflower Meatballs

• 1/2 head cauliflower cut in florets
• 3 tsp olive oil separated + more for frying
• 1/4 red onion roughly chopped
• 2-4 cloves garlic peeled and roughly chopped
• 1 cup oats
• 1/2 cup bread crumbs
• 2 tbsp Italian seasoning
• salt & pepper to taste

Instructions

• heat up kitchen appliance to 350 degrees and line a baking sheet with parchment paper.

• unfold cauliflower florets on baking sheet and drizzle one teaspoon of oil on high. combine to unfold oil equally.

• Place within the kitchen appliance and bake for twenty minutes.

• whereas cauliflower is change of state, heat one teaspoon of oil in a very pan over medium heat. Add onion and garlic. Saute till onion is clear (approx. 5-7 minutes). take away from heat and put aside.

• take away cauliflower from the kitchen appliance.

• Add cauliflower, oats and garlic & onion mixture to a kitchen appliance. Pulse till combined. Transfer to a bowl.

• Add bread crumbs, Italian seasoning, salt & pepper and remaining teaspoon of oil. Stir to mix.

• Take two tablespoons of mixture in your hand and roll into a ball.* Place finished balls on a parchment lined baking sheet.** Once all of the balls are shaped, place them within the deep freezer for 10-15 minutes.***

• Add enough oil to coat very cheap of identical pan and place on the stove over medium-high heat.

• Place meatballs within the pan and cook for 10-15 minutes, or till brunet on all sides and warm through. Lower heat to medium if they start to brown too quickly.

• Serve with heat pasta sauce, contemporary basil and vegetarian cheese.