1 cup cauliflower florets, chopped
1 cup quinoa, fully cooked and cooled
1/3 cup shredded mozzarella
2 tablespoons Panko breadcrumbs
2 tablespoons all purpose flour (or gluten-free flour)
1 tablespoon shredded Parmesan
¼ teaspoon salt
¼ teaspoon pizza seasoning or cumin (optional)
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Bring a kettle or pot of water to a boil. Place cauliflower into a heat-safe bowl and pour water over top. Let sit for 5 minutes. Drain and spread onto a clean kitchen towel. Pat dry well.
Place cauliflower, quinoa, cheeses, egg, breadcrumbs, flour salt and spices into the bowl of a food processor. Grind into a uniform batter.
Form into 1 tablespoon balls, form into a tot shape, and place onto the prepared baking sheet. If you'd like to have the outsides crispy, coat each ball in the remaining breadcrumbs before placing on the baking sheet.
Bake for 22-24 minutes. Serve warm with ketchup if desired.
Cook the cauliflower in the Evla for 7 minutes instead of step 2.