Cauliflower Crispy Balls

Wash cauliflower, cut into florets. Steam and then blend into a puree.

Meanwhile, cook the washed rice in the water with 1 tablespoon of oil and turmeric, which gives a nice yellow coloring.

Fry onion and garlic in remaining oil. Combine all ingredients (except bread crumbs) and shape the balls using a small ice cream scoop and rolling them in your hands. Coat in bread crumbs.

Grease a baking tray and lay out balls in a single layer. Bake for about 45–60 minutes at 180ºC (356ºF), or as high as 200ºC (392ºF) until lightly browned. Check about 2 to 3 times, flipping cauliflower balls as necessary to avoid burning.

Serve with tomato sauce for dipping.