Add a spicy kick to meatless meatballs with these vegan Buffalo Cauliflower Quinoa Meatballs. With simple ingredients, like cauliflower, quinoa, garlic, and breadcrumbs, they’re sure to be a hit for the whole family!
I’m going to say it up front: these buffalo cauliflower quinoa meatballs DO take longer than 30 minutes to make, but they’re so, so worth it.
I got the inspiration from my Cauliflower Quinoa Meatballs and wanted to add a fun twist to it, aka buffalo sauce.
Rather than talking about my day/life—actually real quick—were you able to enjoy the warm weather this weekend? I loved/hated it. I mean, talk about a tease!
Ok now that we’re done discussing THAT, I do want to talk about this recipe in detail. I’ve received a couple comments on my original recipe about these not turning out, and I want to make sure we’re all on the same page here. I’ve made this recipe twice, and my original recipe at least four times and they’ve never not turned out, so let’s walk through it.
You’re going to start by preheating the oven to 375° and cooking the quinoa and cauliflower over the stovetop in two separate saucepans. While that’s happening, you can prepare the buffalo sauce by whisking vegan hot sauce, melted vegan butter, garlic powder, and chili powder together in a bowl and setting it aside. Once the quinoa and cauliflower are cooked, you’ll want to remove them from the stovetop and place HALF of the cauliflower in the food processor, along with the garlic cloves, and pulse for 5-10 seconds, allowing it to crush up. You’ll then remove it from the processor and place it into a large bowl. Repeat this process with the second half of the cauliflower. Once all of the crushed up cauliflower is in the large bowl, stir in the quinoa.
In my original recipe, I noted that you need to put the quinoa in the food processor, but it’s not necessary since quinoa is already so small.
Next, you’ll stir in the oregano and breadcrumbs. EDITOR’S NOTE: I’ve since made these three more times and I’ve found it best to add HALF of the buffalo sauce into the mix at this point. So, while stirring in the oregano and breadcrumbs, also stir in half of the buffalo sauce. Once everything is good and mixed, place the bowl in the refrigerator for about 15 minutes, allowing the mixture to cool down and be a bit more manageable. While you’re waiting for the mixture to harden, you can do the dishes, OR if you’re like me, you can check social media for the 45th time that day and leave the dishes for later when dishes are the last possible thing you feel like doing. Tip: don’t be like me.
Ok great! Now the mixture isn’t as hot and we can start to work with it. You’ll want to grab a large skillet to place the meatballs on. You can use a spoon to scoop the mixture up, but truthfully I just used my hands. I’m not going to lie and say this isn’t a bit messy, but it’s not too bad and I imagine kiddos would make excellent helpers. Essentially, you’ll want to grab a handful and start shaping it into a meatball, pressing back and forth on the mixture and then gently rolling it to finish, placing it on the skillet when you’re done. The size of the meatball shouldn’t matter, though mine were a big bigger than golf ball size. You’ll continue this process until all of your meatballs are formed and on the skillet.
TIP: If the mixture seems too wet, add flour (whole wheat, all purpose or oat) 1 tbsp at a time. This should help hold everything together. If for some reason the mixture is too dry, add water 1 tbsp at a time to moisten it up a bit.
Next, place the skillet over the stovetop and cook the meatballs so that they’re slightly golden brown; this will assure they stay together during the baking process (I tried skipping this step once and it didn’t work—the meatballs turned out mushy). This step is crucial.
TIP: Be careful when turning over the meatballs. You want them to be browned on all sides, but you need to gently turn them rather than carelessly or some of the quinoa may slip out.
After the meatballs are mostly browned, gently spoon a small amount of buffalo sauce overtop of each meatballs while the meatballs are still in the skillet, carefully turning the meatballs to make sure they are mostly covered in the rest of the sauce.
Once all of the meatballs look good, transfer them to a baking sheet and bake for approximately 15 minutes or until the meatballs are firm.
I know I’m all about quick recipes and this isn’t the quickest (will probably take 50-60 minutes total if I’m being honest) BUT it makes almost two dozen meatballs, so you should have leftovers! These cauliflower quinoa meatballs are great on their own, on salad, with a side of brussels sprouts—the possibilities are endless.
If you make them, be sure to tag #thealmondeater on Instagram—I love to see your creations!Print
Buffalo Cauliflower Quinoa Meatballs
Add a spicy kick to Meatless Monday with these Buffalo Cauliflower Quinoa Meatballs! Spicy, nutrient-dense and meat-free–yum!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 22-24 meatballs
- Category: dinner
- Method: skillet, oven
- Cuisine: meatballs
- 1 cup uncooked quinoa
- 2 cups water
- 1 cauliflower head
- 2 garlic cloves
- 3/4 cup breadcrumbs
- 1/2 tsp dried oregano
- Optional: 1-2 tbsp flour (whole wheat, all purpose or oat)
- For the sauce:
- 1/2 cup hot sauce
- 1/4 cup dairy free butter
- 1 tsp garlic powder
- 1/4 tsp chili powder
- Preheat oven to 375°.
- Cook quinoa according to instructions on the package (with water over stovetop); at the same time, cook cauliflower in a separate pot over stovetop.
- While those are cooking, prepare the buffalo sauce: melt butter either in microwave or over stove and then stir in hot sauce, garlic powder and chili powder; set aside.
- Once the quinoa is done cooking, set aside; once the cauliflower is done cooking, drain and place HALF the cauliflower, along with the garlic, into the food processor and pulse for 5-10 seconds.
- Remove and pour cauliflower into a bowl before adding the second half of cauliflower to the food processor and repeating the process, removing and placing into the bowl.
- Stir quinoa, breadcrumbs, oregano, and HALF of the buffalo sauce together with the cauliflower and then place the bowl in the refrigerator for 10-15 minutes, allowing everything to cool off a bit.
- After 15 minutes, remove from refrigerator and, using your hands, form mixture into golf ball-sized meatballs, placing the meatballs directly onto a large skillet. If the mixture is too wet, add additional flour 1 tbsp at a time.
- Drizzle 1 tbsp of olive oil on the skillet and then cook meatballs on medium-high heat, making sure to be careful when flipping them over, until they’re golden brown on all sides.
- Pour a small amount of the rest of the buffalo sauce overtop of each meatball, making sure they all get covered with the sauce but you don’t want them to be soaked with sauce or else they will get soggy.
- Remove meatballs from skillet and place on a baking sheet; bake for approximately 15 minutes.
- Remove from oven and enjoy!
*Read the full blog post for additional tips
Keywords: meatballs, vegan, vegan meatballs, quinoa meatballs, cauliflower meatballs, buffalo meatballs
Q: Have you ever made meatless meatballs? Were you able to enjoy the warm weather this weekend?