This recipe is an excellent substitute for meatballs that can be eaten by themselves or on top of pasta.



  • ¾ cup garbanzo flour (can use any other flour, but I like garbanzo because it’s gluten-free and adds protein)
  • 1 cup cauliflower florets
  • ½ cup (1 cup cooked) quinoa
  • 1 cup shredded carrots
  • Oregano
  • Basil
  • Rosemary
  • Garlic powder
  • White pepper
  • Virgin olive oil



  • Preheat oven to 350 degrees
  • Cook half cup quinoa according to directions on package
  • Spread cauliflower florets evenly on baking sheet, season evenly as desired with spices and drizzle with olive oil
  • Bake for 15 minutes until soft
  • Remove cauliflower from oven and combine quinoa, cauliflower, and carrots in food processor or high speed blender and blend until smooth (leave oven on)
  • Taste a little of the mixture to see if you need to add more seasoning and do so as desired
  • Mix flour into mixture
  • Using a spoon and your hands mold balls and place them onto lightly greased baking sheet (or parchment paper on baking sheet)
  • Bake for 20 mins rotating balls halfway through to make sure they don’t stick
  • Serve over your favorite lentil or garbanzo bean pasta (found at most grocery stores) topped with red sauce and sprinkle of vegan cheese for a delicious gluten-free, plant-based meal

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