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A few months back, I was on a cauliflower kick, but then for some reason, I moved on to another main ingredient. I think that was my chicken wing faze!  But then, I found this recipe by Pinch of Yum, and I had to try it!  So, these Cauliflower Brown Rice Meatballs brought back my love for cauliflower. 


I don’t really care if you’re a vegetarian or not, truth be told, anyone will love these meatballs! They are packed full of flavour, which, by the way, you could totally change up.  If an Italian style, which is what I made, is not your thing, you can switch out the spices for other spices.  Just be sure to keep the cauliflower, brown rice, and egg ratios the same and you should be fine.


Pinch of Yum suggested frying the meatballs, but I decided to bake them instead. I just put them all on a large baking sheet with a little oil and let them go. I have nothing against frying them if you prefer, but it was so hot when I made these and I just didn’t want to stand over a fryer.  #wakemeupwhensummerends


These little guys are super versatile too! I baked them off like you see in the pics and then waited for them to cool.  I transferred them to food safe containers and placed them in the refrigerator.  As you might know by now, Sunday night is pasta night in our home.  I made the sauce up and added the meatballs for the last 20-30 minutes or so just to heat them through. 


You could also put them in a masala sauce like Pinch of Yum did with theirs. Or what about a simple marinara, some mozzarella, and a good crusty bun?  Now I’m getting hungry!  I’m going to go grab a snack; you go ahead and get the recipe just a little further down this page.  Cheers!




Cauliflower Brown Rice Meatballs
Yields 36
Write a review
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
41 calories
6 g
26 g
1 g
2 g
0 g
42 g
162 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 41
Calories from Fat 9
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 26mg
Sodium 162mg
Total Carbohydrates 6g
Dietary Fiber 1g
Sugars 0g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 head cauliflower, cut into florets and steamed until fork tender (should yield about three cups)
  2. 3 cups cooked brown rice, cooled
  3. ¾ cups panko crumbs
  4. 5 eggs
  5. 1 teaspoon dried basil
  6. 1 teaspoon dried oregano
  7. 1 tablespoon dried chives
  8. 2 teaspoons salt
  9. ½ teaspoon black pepper
  1. Preheat the oven to 350 degrees and prepare a large baking sheet by coating it with a good amount of non-stick cooking spray. Set aside.
  2. In a food processor, puree the cauliflower and brown rice together. The mixture will be wet, don’t worry about that. Puree until the mixture is the consistency of hummus. Transfer mixture to a large mixing bowl.
  3. Stir in the remaining ingredients. Be sure to mix well – a little elbow grease will do the trick!
  4. Use a small scoop to portion the mixture. Roll into balls using your hands. Place the balls onto the prepared baking sheet and bake for 25 minutes. Carefully turn the meatballs over and bake for an additional 15 minutes.
  5. Remove from oven and allow to cool for 5 minutes. Serve immediately or store for later! These freeze well also!
Lord Byron's Kitchen


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