Cauliflower Crispy Balls

• 1 head Cauliflower
• 1 cup Rice, Basmati
• 2 cups Water
• 3 Tablespoons Olive Oil, Divided
• 1/2 teaspoons Turmeric
• 1 Onion, finely chopped
• 1 Tablespoon Garlic, Finely Chopped
• 2 Carrots, Finely Grated
• 1/2 cups Grated Cheese
• 2 Eggs
• 1 Tablespoon Parsley, Chopped
• 1 Tablespoon Chicken Seasoning
• 1 pinch White Pepper
• 1 pinch Cayenne Pepper
• 1/2 cups Bread Crumbs
• Tomato Sauce For Dipping

1. Wash cauliflower, cut into florets.
2. Steam and then blend into a puree.
3. Meanwhile, cook the washed rice in the water with 1 tablespoon of oil and turmeric, which gives a nice yellow coloring.
4. Fry onion and garlic in remaining oil.
5. Combine all ingredients (except bread crumbs) and shape the balls using a small ice cream scoop and rolling them in your hands.
6. Coat in bread crumbs.
7. Grease a baking tray and lay out balls in a single layer.
8. Bake for about 4560 minutes at 180 degrees C (356 degrees F), or as high as 200 degrees C (392 degrees F) until lightly browned.
9. Check about 2 to 3 times, flipping cauliflower balls as necessary to avoid burning.
10. Serve with tomato sauce for dipping.

cauliflower, rice, water, olive oil, turmeric, onion, garlic, carrots, grated cheese, eggs, parsley, chicken seasoning, white pepper, cayenne pepper, bread crumbs, tomato sauce

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cauliflower-crispy-balls/ (may not work)