A few weeks ago, we fired up the grill in anticipation of warmer weather coming and fixed up a couple homemade pizzas for dinner. That recipe will be coming up in April but I couldn’t wait to try out another way to use the cauliflower ‘sausage’ I came up with as a pizza topping that night. Cauliflower, when spiced up a bit, has a remarkable similarity to the texture of crumbled sausage I’ve found. And it is especially complimentary to similar tastes and recipes as pork sausage. Some dried fennel, a little red pepper, some Italian herbs help those little cauliflower sprigs come alive with tomato sauce or even by themselves. Today I’ve used those sausage-like tastes to make a non-traditional ‘sausage’ ball with a cheeze background that’s just fantastic with dips and sauces. Served up on a scure, they make a perfect party platter for any occasion.
Gluten Free – Fat Free – and best of all – Cruelty Free.
Who’d have thought that a bland cauliflower could evolve into a spicy, zesty ‘sausage’ like snack?
These ‘cheezy’ bites bake up in under 30 minutes. Bake ahead of time if you’re strapped for time and then just warm them briefly before serving to family or guests. The dipping sauce you choose can vary greatly. I couldn’t choose so I offered my favorite BBQ spicy sauce, warmed slightly, along with a cool, creamy new Dill sauce I made to contrast the temperature and heat of the Sausage flavors. Either way, you’ll love the way these go with so many other flavors you choose for your’s.
- 1 1/2 Cups Cauliflower Florets (this is the amount after chopping, the measuring cup should be full)
- 1/2 Cup BBQ Sauce
- 1 Cup Corn Meal
- 1 - 1 1/2 Cups Shredded Vegan Cheeze
- 2 Tbs. Dried Fennel spice
- 1 tsp Garlic Powder
- 1 Tbs. Italian Seasoning or Oregano
- 1 tsp. Red Pepper Flakes
- 2 Tbs. Ground Flax mixed with 1/4 Cup Water
- 8 oz. Vegan Mayo
- 8 oz. Vegan Sour Cream
- 2 Tbs. Dried Dill
- 1 tsp onion powder (optional)
- pinch of sea salt
- For the Dip: combine all ingredients and blend until smooth and creamy. Chill, covered until serving.
- In a fry pan, heat the BBQ sauce and spices over low heat. Chop the cauliflower into small crumbles.
- Add the cauliflower into the fry pan and cook in with the spices at medium high heat, stirring constantly. Test a piece of cauliflower after about 5 minutes for doneness. It should be soft but not mushy. Remove from heat and set aside to cool some.
- In a large bowl, mix together corn meal and shredded 'cheeze'. When the cooked cauliflower has cooled some, add it in with the cheeze mixture and blend well to coat. Stir in the flax / water mix to bind the ingredients. Test a pinch of batter by squeezing it together to see if the batter will hold together when formed into a ball. If it still needs some moisture to bind, add small amounts of water, a tsp at a time until the batter holds together gently in a ball. Too much water will make the balls too wet to hold their shape. The batter will firm up some when baked so don't worry if the balls are not solid yet.
- Place the balls on a foil covered bake sheet and bake at 400 degrees for 15 minutes. Test one of the balls at this point to see if they are cooked much like a biscuit texture. I added 5 minutes on 'broil' to mine to brown the outsides a little.
- Serve with warmed BBQ sauce or cool dips.
- Makes 16 walnut size bites and 2 cups of dill dip.
Enjoy everyone ♥