Caulichinni Balls

Giving your gut a break from meat and hard carbs can be a great way to allow your digestive system to catch up, and allows the body to properly deal with inflammation. Here is a recipe I created this week, that will be one of my total FAVES from now on. Filled with loads of veggie, spices and no nasties! They are a great alternative to arancini balls.

CAULICHINNI BALLS 1/2 head cauliflower 1/2 onion diced finely 2 zucchini (grated, with pinch salt left sit for 30 mins and then liquid squeezed from) 1 cup spinach 1/4 cup coconut flour / chickpea flour 1/4 cup falafel mix 2 eggs 1/2 tsp seasalt 1 tsp pepper 1/4 cup parsley 1 tablespoon spices (I used italian herbs but you could try curry powder, onion powder, garlic, basil) Optional : 1/4 cup cheese (your choice of)

Coating : 2 eggs gluten free bread : blitzed into bread crumbs

For cooking : olive oil / coconut oil

1. Prep zucchini : grate and put generous pinch sea salt over, cover and leave for 30 mins, then wrap in a clean kitchen cloth and squeeze out excess liquid. 2. Blitz cauliflower and onion in thermomix/ blender for 4 -5sec until finely chopped. 3. Cook cauliflower and onion for 3 - 5 mins in a light drizzle of coconut / olive oil until softened but not mushy. 4. Mix all ingredients except coating ingredients. 5.Once mixed, roll into balls, if mixture is too moist add a little more flour. 6. coat in beaten egg and roll in bread crumbs. Balls should be about a golf ball size 7. Cook in oven at 180 degrees for 25 mins. 8. Remove , heat oil in pan and brown on both sides : about 2 mins each side. 9. Serve with fresh salad