BY MARIANNE WILLIAMS
ACTIVE TIME 30 MINUTES
TOTAL TIME 45 MINUTES
SERVES 6
⅓ cup quinoa
2 10-oz. pkg. frozen riced cauliflower, cooked according to pkg. directions and cooled
¾ cup plain breadcrumbs
1 ½ tsp. kosher salt
1 ½ tsp. garlic powder
3 large eggs
2 Tbsp. sesame oil
⅓ cup sweet chili sauce
2 Tbsp. lower-sodium soy sauce or tamari
2 Tbsp. sherry vinegar
1 cup vegetable broth, divided
2 tsp. cornstarch
¼ cup thinly sliced scallions
½ Tbsp. toasted sesame seeds
PLACE ⅔ cup water and quinoa in a small saucepan. Bring to a boil. Reduce heat to low and cover; cook, undisturbed, for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl.
PLACE cooled cauliflower in a clean kitchen towel. Squeeze to remove as much water as possible. Add to bowl with quinoa. Stir in breadcrumbs, salt, garlic powder, and eggs.
LINE a baking sheet with parchment paper (such as Reynolds Kitchens Unbleached Parchment Paper). Scoop mixture into 20 scant-2-tablespoon balls; place on prepared baking sheet.
HEAT oil in a large nonstick skillet over medium-high. Place cauliflower balls in skillet; cook, turning and rolling often, until browned on all sides, 5 to 8 minutes. Transfer to a serving plate.
ADD chili sauce, soy sauce, vinegar, and ¾ cup broth to skillet. Bring to a simmer, stirring often. Whisk cornstarch and remaining ¼ cup broth in a small bowl. Add to skillet; cook, stirring constantly, until thickened, about 1 minute.
POUR sauce over cauliflower balls; turn gently to coat. Sprinkle with scallions and sesame seeds. Serve with wooden picks.
Photograph by Jennifer Causey
FOOD STYLING BY JENNIFER WENDORF; PROP STYLING BY JULIA BAYLESS