Jessica in the Kitchen · by Jessica Hylton★ 4.9 (8)
Buffalo Cauliflower Meatballs
NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 12%
CARBS 44G55% OF CAL
4G FIBER0G ADDED0G INTRINSIC28G OTHER12G TOTAL SUGAR
FAT 13G36% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spicy and tender meatballs made from cauliflower and quinoa with a buffalo sauce. Works as an appetizer or part of a meal, with significant protein from the vegetables and grains.
starteramerican⚙️ food processor🥄 saucepan🔥 ovendairy freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup roasted cauliflower (instructions below; 120g)
- 1 cup cooked quinoa (137g )
- 1 cup breadcrumbs (100g)
- 2 Bob's Red Mill Egg Replacers OR flax eggs
- ½ cup red onion, finely diced (114g )
- ½ teaspoon ground black pepper (1g)
- ¾ teaspoon sea salt (4g)
- 3 cloves garlic (minced)
- 1 ½ tablespoons coconut oil (20mL)
- ½ cup vinegar based hot sauce (such as Frank's hot sauce, 120mL)
- 1 tablespoon vegan butter (14g)
- 1 teaspoon garlic powder (3g)
- 2-3 tablespoons maple syrup (30-45mL)
At a glance
PER SERVING · TIME 40M
CAL 16%·PRO 12%
CARBS 44G55% OF CAL
4G FIBER0G ADDED0G INTRINSIC28G OTHER12G TOTAL SUGAR
FAT 13G36% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 1212mg
- Total sugar
- 12g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 196mg
- Calcium
- 70mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1212MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.