Broccoli Cauliflower "Meatballs"
½ medium head broccoli
½ small head cauliflower (you should have 4 cups of steamed/cooked broccoli and cauliflower florets in the end)
¾ cup raw almonds, ground
½ cup breadcrumbs
½ cup Parmesan, grated
½ cup Gouda or cheddar, grated
4 garlic cloves, grated
1 teaspoon fine sea salt
freshly ground black pepper
Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
Divide the broccoli and the cauliflower into florets and chop their stems into small pieces. Steam the vegetables or cook them in a little water until soft. Drain very well and let cool down a bit. Measure about 4 cups of the mixed vegetables and place them in the food processor.
Pulse until chopped and transfer to a medium bowl. Add the almonds, breadcrumbs, garlic, Parmesan and Gouda or cheddar, the beaten eggs, salt and pepper. Mix well and form about 20 little balls. Squeeze them a little to make sure they hold their shape.
Brush a mini-muffin tray form with some olive oil and place the balls into the molds. Bake for about 20 minutes until golden and heated through. Loosen the edges with a knife if necessary and remove from the pan.
Serve hot or cold.