Cauliflower balls (keto diet)

Ingredients:

• 1 small head cauliflower (about 700 g), cut into medium-sized florets (about 4 cups)
• 1/4 cup fresh parsley leaves
• 1 large egg + 1 large egg yolk
• 1/4–0.5 tsp red chili flakes
• 1 and 1/4 teaspoons Italian seasoning
• 1 and 1/4 teaspoons onion powder
• 1 and 1/4 teaspoons garlic powder
• 3/4 cup almond flour (about 80 g)
• 2 tablespoons marinara sauce (keto-friendly) + extra for serving
• 1/4 cup + 1 tbsp finely grated Parmesan (about 40 g)
• 1 cup finely grated Italian cheese mixture (about 90 g)
• Olive oil cooking spray

Preparation:

1. Place the cauliflower in a heatproof glass bowl and add 1/4 cup water. Wet a paper towel and cover the cauliflower with it. Microwave until the cauliflower is tender, 6–8 minutes, depending on the power of your microwave. Carefully remove the paper towel, transfer the cauliflower to a food processor (reserving the water in the bowl), and let cool for 10 minutes. Rinse the glass bowl and set aside.
2. Meanwhile, position a rack in the center of the oven and preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and set aside. In a small bowl, combine 1 tablespoon of Parmesan cheese and 3 tablespoons of the Italian cheese blend. Set aside.
3. Add the parsley to a food processor and pulse until the cauliflower is finely chopped, like rice. Transfer to a large clean kitchen towel and squeeze out any excess water.
4. Transfer the cauliflower mixture to the prepared bowl along with the whole egg, egg yolk, red chili flakes, Italian seasoning, onion powder, garlic powder, 3/4 teaspoon salt, almond flour, marinara sauce, and the remaining 1/4 cup Parmesan and 3/4 cup plus 1 tablespoon Italian cheese mixture. Mix with your hands until smooth.
5. Place 1-tbsp mounds of the mixture on the prepared baking sheet, spacing them apart (28 mounds). Lightly wet your hands, then roll each mound into a round ball, wetting your hands as needed to prevent the mixture from sticking. Spray the balls with cooking spray and sprinkle the remaining cheese mixture on top, gently pressing the cheese onto the balls to adhere.
6. Bake in the oven until lightly golden brown and cooked through, about 25 minutes, rotating the pan halfway through. Transfer to a platter and serve with warm marinara sauce for dipping.