Cauliflower-Feta Meatballs with Spicy Moroccan Tomato Zucchini Noodles

Cauliflower-Feta Meatballs with Spicy Moroccan Tomato Zucchini Noodles

Cauliflower-Feta Meatballs with Spicy Moroccan Tomato Zucchini Noodles

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.

Barf, barf.

Cauliflower-Feta Meatballs with Spicy Moroccan Tomato Zucchini Noodles

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.

Cauliflower-Feta Meatballs with Spicy Moroccan Tomato Zucchini Noodles

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).

Cauliflower-Feta Meatballs with Spicy Moroccan Tomato Zucchini Noodles

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

What do you think of the cauliflower-feta meatballs? Are you going to give them a try?

Inspiralized Newsletter

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Those noodles look SO good, but that sauce... I die!
Wow, Yes I would definitely try this recipe out. Love the ingredients within, so I'm sure it's a hit.
i have been all about cauliflower lately, these meatballs are calling my name.
Lorna R. says:
I have been hearing a lot about how versatile cauliflower is lately but this is the 1st time i'v encountered cauliflower meatballs! What an ingenius idea! I will definitely give it a try in my next week's menu plan. & oh my, that spicy sauce! It alone is beckoning my taste buds! You hit it out of the park again Ali! Job well done! & by the way, Girls is such a fun show, isn't it!?!! I didnt kno whethr to be happy or sad for Hannah. Maybe both.
Penny says:
No cooking the noodles for this recipe?
Ohhhh anything made with cauliflower has be won over! Cannot wait to make this!
Yay! I hope you like it - let me know how it turns out!
Avani says:
i love feta, but my fiance doesn't - is there an easy sub for it that you would recommend?
You can leave it out and just use parmesan cheese instead to help bind the meatball!
Kendra says:
This recipe is so0o good!!! The sauce is spicy & creamy, and then the crunchy zucchini noodles are perfect! I didn't think i would like the noodles raw but I'm glad I tried it. I couldn't find harissa sauce at whole foods but its pretty simple to make your own. Ive been trying out my new spiralizer and this is my fav recipe so far. Thanks for these recipes I'm a fan :)
So glad you liked this recipe! Thank you for the kind words.
Anonymous says:
My husband and I are vegetarians trying not to carb load just because we don't eat meat. This site has been amazingly helpful and has so many delicious recipes. This is our fourth recipe to try and each has been wonderful!
I'm so happy to hear that!
On the plus side, death is one of the few things that can be done as easily lying down.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.