Winter is the cauliflower season, excellent for baked meatballs with yogurt sauce. Together with Dr. Manuela Pastore, clinical dietician of the Health Department of the Humanitas Clinical Institute, we see how to cook this vegetable rich in antioxidant properties and much more healthy compounds. It is a second dish rich in antioxidant vitamins, A and C and group B among which folic acid is found, important for cell renewal along with many minerals and valuable lutein,” explains Dr. Pastore. Cauliflower gives this dish all these properties that must be taken advantage of during the winter season when these plants are found in all markets “.
Here’s how to prepare the cauliflower ‘meat’balls:
Ingredients (for 4 people)
- 250 g cauliflower
- 100 g stale bread
- 100 g of scamorza
- 1 egg
- Extra virgin olive oil
- Salt and pepper
- 150 g lean Greek yogurt
- 1 teaspoon of honey
- Peel of 1/2 lemon
- 1 teaspoon of paprika
Cook the washed cauliflower in salted water for about ten minutes, drain it and transfer it to a bowl, season with pepper, salt and oil and crush it well with a fork.
Leave it to cool then chop the stale bread and scamorza with the kitchen mixer and add them to the cauliflower mixture, stirring and also adding an egg.
Shape ‘meat’balls with your hands, place them in the breadcrumbs on a baking tray covered with slightly greased oven paper and bake at 200° for about 20 minutes until golden.
Prepare the yogurt sauce by mixing the yogurt with honey, a teaspoon of paprika, a pinch of salt and the grated peel of half a lemon.
Once the meatballs are done, serve with yoghurt sauce.