Middagsförslag: Tuvessonskans indiska blomkålsbollar med tillbehör


Här kommer det hetaste söndagsmiddagstipset jag kan ge just nu: Indiska blomkålsbollar med kryddig tomatsås, koriander och rödkål. Jag följde receptskaparen Tuvessonskans mått och instruktioner till punkt och pricka, men bytte ut ströbrödet till glutenfritt, mandelmjölet till maizena, libabröd mot glutenfria tortillas och frusen koriander istället för färsk. Skojar inte när jag säger att jag jublade efter första tuggan. Kan inte hylla denna maträtt och receptskaparen nog, till och med Daniel gillade detta som inte tycker om indiskt annars.


Here's the best Sunday dinner suggestion I can give you right now: Indian cauliflower balls with spicy tomato sauce, coriander and red cabbage. I followed the recipe creator, Tuvessonskan's, instructions and measurements to the full but changed the breadcrumbs to gluten free ones, almond flower for maizena, libe bread for gluten free tortillas and frozen coriander instead of fresh. I'm not kidding when I say that I shouted with joy after the first bite. I can't praise this dish or the recipe creator enough, even Daniel liked this food when he doesn't like Indian otherwise. 

The recipe in English as the original is in Swedish:

This is how you make it:
1. Put the oven om 225 degrees. Start by grating the cauliflower until it looks like you have 6 dl. Put the grated cauliflower in a bowl, salt it and set it aside. Cut the rest of the cauliflower into pieces, put on a baking tray covered with a sheet of paper, drizzle a little olive oil over and put it in the oven for 20-30 minutes until it has got a bit of colour. Finish off with a little limejuice, sea salt and black pepper.
2. Make the tomato sauce by heating up a tin of finely crushed tomatoes in a saucepan together with the rest of the ingredients. Let it simmer without a lid on medium heat whilst you prepare the other stuff.
3. Return to the grated cauliflower and try to squeeze out as much liquid as you can ☞ Nastasjas tip: put it all in a towel, collect the corners to the middle and twirl so all the liquid is squeezed out through the towel. Add the other ingredients, mix until you have a smooth batter and season with salt and freshly ground black pepper. Stand in the cold for 10 minutes and then make evenly big balls, roll in breadcrumbs and fry in plenteous of oil until they are golden.
4. Serve with the cauliflower balls with the spicy tomato sauce, grated cabbage, coriander and roasted cauliflower in a wrap. Nomnom!

For a completely vegetarian/vegan alternativ, change the change for 1 chia egg (let 1 tblsp chia seeds swell in water for 15 minutes) and exchange the honey in the tomato sauce for agave syrup or sugar.

Indian cauliflower balls, 4 people
1 cauliflower head (6dl grated cauliflower)
1-2 tsp garam masala
3 crushed garlic cloves
1 dl breadcrumbs + extra for breading
1 egg
1 tsp almond flower
1 lime, zest
1/2 fresh chili
salt + black pepper
2 tbsp rapeseed oil

Spicey tomato sauce:
400 g finely crushed tomatoes
1 large crushed clove of garlic
1-2 tsp honey (agave syrup or sugar works too)
2 tsp balsamic vinegar
salt + black pepper

For serving:
fresh coriander
shredded red cabbage
liba bread, or other wrap bread
crispy salad
roasted cauliflower