Cauliflower Patties – Gluten-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Cook the cauliflower, broken into florets, in boiling salted water 8 minutes, until tender. Drain and mash well.

   ⚙ Cooking in salted waterStovePotColanderMasher

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2. 2
   Mix the cauliflower, onion, parsley, eggs, gluten-free breadcrumbs, turmeric and salt until evenly combined.
3. 3
   With wet hands, shape patties the size of golf ball.

   💡Wet hands don't stick to the mixture, and the patties come out smooth and even.

To assemble

1. 4
   Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Arrange the patties on the baking sheet and brush them with the olive oil.

   Baking panParchment paperPastry brush

   💡The oil on the surface of the patties is what browns them in the oven; without oil they come out pale and dry.
3. 6
   Bake 12–13 minutes, until the meatballs turn golden. Flip and bake 12–13 more minutes.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.