It’s supposed to snow today.
Please excuse me while I throw a tantrum Shoshana-style a la the season finale of GIRLS this past Sunday. Like, run around my room trashing everything.
I feel like doing that would be liberating, but I just don’t have enough pent up rage. I’m never angry. Like, never ever. I’m not saying that I run around in a field of daisies twirling my hair and singing with birds on my shoulders, but I’m really a happy person.
I know, barf barf. I think starting Inspiralized has opened up my eyes and made me realize that life’s not worth living if you’re not doing something you love and surrounding yourself with people you love.
But today’s not about how I’m a generally happy person. Today’s about cauliflower feta meatballs. These soft, plush meatballs are made with pureed roasted cauliflower and stuffed with salty, creamy feta for a melt-in-your-mouth vegetarian meal.
Who needs meat when you have cauliflower? Cauliflower is a totally versatile vegetable. Think about it – there’s cauliflower crusts, mashed potatoes, steaks, rice, sauces and even breads. What other vegetable can do that?
Maybe avocado. Avocado’s pretty cool.
When you make this recipe (you better!), don’t be alarmed if the meatballs aren’t tough like normal meatballs. They are meant to melt into the sauce once you fork them open. If you’d like them to be firmer, refrigerate them after you bake them and then toss them in a skillet to reheat.
The tomato sauce is spiced up with some Moroccan favorites, such as harissa, cumin and coriander. It’s incredible how flavorful this sauce is, just with a few spices and that hot harissa (red pepper sauce).
If you want to save this recipe for later, make sure you don’t mix the zucchini noodles with the sauce beforehand. Save the sauce separately from the noodles and combine when you’re ready to chow down.
You can find this recipe over at SheKnows.com.
What do you think of the cauliflower-feta meatballs? Are you going to give them a try?