Kung Pao Cauliflower Meatballs

Kung Pao cauliflower meatballs combine cauliflower, quinoa, breadcrumbs, and spices to master the delight of a meatless "meatball". Enjoy as an appetizer or serve over rice or pasta for a vegetarian meal.

Ingredients

• 4 cups chopped cauliflower florets
• 1 cup cooked and cooled quinoa
• 1 cup plain breadcrumbs
• 3 large eggs
• 1 tsp. garlic powder
• 1 tsp. kosher salt
• 3/4 tsp. onion powder
• 3/4 tsp. freshly ground black pepper
• 2 Tbsp. corn starch
• 2 Tbsp. lower-sodium soy sauce or tamari
• 1 Tbsp. Asian chili garlic sauce
• 1 1/2 Tbsp. hoisin
• 1 Tbsp. rice vinegar
• 2 Tbsp. neutral cooking oil (such as vegetable or canola)
• 1 red bell pepper (roughly chopped)
• 1/3 cup thinly sliced green onion (plus more for garnish (if desired))
• 1 cup lower-sodium vegetable broth

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Meanwhile, steam cauliflower florets for 12 to 15 minutes, until fork-tender. Transfer to a food processor and pulse until finely chopped. Transfer to a bowl, and add remaining meatball ingredients (quinoa, breadcrumbs, eggs, garlic powder, onion powder, salt, and pepper); mix until combined. Gently mold into golfball-sized balls (about 1 1/2 Tbsp. each), and arrange on a greased baking sheet. Bake for 15 to 17 minutes, until golden.

3. 3

   Meanwhile, prepare sauce by whisking broth and corn starch in a bowl until combined. Stir in soy sauce, hoisin, chili garlic sauce, and vinegar; set aside.

4. 4

   Heat oil in a large high-sided skillet over medium heat. Add bell pepper; cook 5 minutes, until tender; stir in green onions.

5. 5

   Add Kung Pao sauce to pan; cook 2 minutes, until thickened. Add meatballs; gently toss to coat with sauce. Garnish with additional green onion, if desired.