These cauliflower rice meatballs are a delicious plant-forward cauliflower recipe and one of my favorite healthy recipes. They are a meatless masterpiece. Flavorful, healthy, and easy to make. Plus, they are gluten-free, paleo, keto and kid-friendly!

To make them, you’ll need to blanch a head of cauliflower and then pulse it into cauliflower rice in a food processor. Then, mix the cauliflower rice with the other ingredients, form them into balls, and bake them for 15-20 minutes. You can make them a few days ahead, store them on a cookie sheet and then heat or reheat when you are ready. 


1 head of cauliflower, cut into florets

1 egg

1/4 C. almond flour

2 T. cornstarch

1/4 C. plus 1/8 C. parmesean cheese, grated

1/4 C. cheddar cheese, grated

Salt and pepper

1 t. thyme, minced

1 T. parsley, chopped

1/8 t. garlic powder

1 C. tomato sauce

Preheat oven to 425 degrees. 

On the stovetop, boil salted water in a medium saucepan. Add caulifower florets and let cook for about 1-2 minutes until just tender. Strain and discard water. 

Place cooked cauliflower in food processor and pulse. Place in bowl and ring out any excess water with paper towels. Add egg, almond flour, cornstarch, 1/4 C. parmesean cheese, cheddar cheese, thyme, parsley, garlic powder, and salt and pepper. Stir to combine. 

Line a baking sheet with parchment paper. Form cauliflower mixture into small round balls and place on baking sheet. 

Bake cauliflower rice balls for 15-20 minutes until lightly golden. Gently remove from pan with a spatula and eat warm. Serve with warm tomato sauce and the additional 1/8 C. parmeasan cheese.

Makes about 18 “meatballs”.

This cauliflower rice recipe for meatballs is a crowd pleaser and you will LOVE it. You can make the cauliflower mixture in advance and store it in the refrigerator for up to a week and cook them when need them. They are great as leftovers too! No pasta necessarily.

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