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Buffalo Cauliflower Quinoa Balls

The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.

This recipe brings the heat of classic buffalo chicken in a whole new way!

Bite-size and completely free of meat, these “poppable” balls are built from Heinen’s tri-color quinoa, fresh cauliflower, hearty bread crumbs and buffalo sauce, of course, for a snack or app that tastes like a treat, but is surprisingly full of nutrients.

Buffalo Cauliflower Quinoa Balls

Bring out these buffalo balls when you’re looking to add spice to parties or game day gatherings.

Buffalo Cauliflower Quinoa Balls
Buffalo Cauliflower Quinoa Balls
Cook time:
20min
Prep time:
20min
Total time:
40min

Servings:
10 Balls

Ingredients

  • 1 cup Heinen's tri-color quinoa, uncooked
  • 2 cups water
  • 1 head cauliflower, chopped and boiled
  • 2 garlic cloves, minced
  • 1 cup Heinen's Italian breadcrumbs
  • 1 cup Heinen's panko bread crumbs
  • 1 tsp. dried oregano
  • 1/4 cup parsley, chopped
  • 1 tsp. dried thyme
  • 1-2 Tbsp. whole wheat, all-purpose or oat flour (optional)
  • 1/2 cup Sweet Baby Ray’s buffalo sauce, plus 1/2 cup for dipping

Instructions

  1. Preheat the oven to 375°F.
  2. Cook the quinoa according to the package instructions. At the same time, boil the cauliflower in a separate pot on the stovetop.
  3. Once the quinoa is done cooking, set it aside.
  4. Once the cauliflower is done cooking, drain and place half into a food processor, along with the garlic. Pulse for 5-10 seconds.
  5. Pour the pulsed cauliflower mixture into a bowl before adding the second half  to the food processor. Pulse for 5-10 seconds and transfer the bowl.
  6. Stir together the quinoa, breadcrumbs, oregano, thyme and a half cup of buffalo sauce with the cauliflower mixture. Place the bowl in the refrigerator for 45 minutes to cool.
  7. After 45 minutes, form the cooled mixture into golf ball-sized balls, dip them in the panko bread crumbs to coat, then place the balls into a large skillet.
  8. Drizzle in 1 Tbsp. of olive oil, then cook the cauliflower balls over medium-high heat until they’re golden brown on all sides. Be careful when flipping, as they are fragile.
  9. Pour a small amount of the remaining half cup of buffalo sauce overtop of each ball, making sure they are covered but not soaked.
  10. Remove the balls from the skillet and place them on a baking sheet. Bake for approximately 15 minutes.
  11. Remove from the oven and enjoy!

Quinoa Cauliflower Buffalo Balls

Products from the Recipe

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