Cauliflower Meatballs

Method

1. Grate the 300 g of cauliflower finely and squeeze out as much moisture as possible using a clean kitchen towel.
2. In a large mixing bowl, combine the grated cauliflower, 4 eggs, 30 g of almond flour, 80 g of crumbled white cheese, 3 minced garlic cloves, and 1 tablespoon of chopped parsley, mixing until a cohesive mixture forms.
3. Shape the mixture by hand into small round meatballs of even size, pressing firmly so they hold together.
4. Heat a non-stick pan over medium-high heat and cook the meatballs for approximately 3 minutes per side, until they develop a golden-brown crust.
5. Transfer the cooked meatballs to a plate lined with paper towels to absorb any excess oil before serving.