Crispy Baked Mashed Cauliflower Balls

Mashed Cauliflower Balls are an easy and tasty vegetarian dish, made with a few simple ingredients, such as boiled cauliflower, eggs, potatoes, parmesan and herbs. Crispy on the outside and soft to the bite, they are a clever recipe to offer even to the little ones at home, usually not very fond of vegetables.

Preparing them is truly within everyone's reach. The cauliflower florets, boiled in lightly salted boiling water and pureed in a bowl together with the boiled potatoes, are mixed with an egg yolk, grated parmesan, chopped mint and parsley and the breadcrumbs necessary to obtain a soft but malleable mixture. Once you have shaped many balls the size of a walnut with your hands, all you have to do is roll them in the breadcrumbs, drizzle them with a little oil and finally cook them in a hot oven at 392°F/200°C for less than half an hour: the result will be fragrant and irresistible morsels, excellent to bring to the table also as an appetizer or brunch, accompanied by a creamy basil mayonnaise or a small bowl of tzatziki.

What Are Mashed Cauliflower Balls?

Cauliflower mashed balls are a simple yet flavorful vegetarian dish that combines boiled cauliflower with mashed potatoes, herbs, and cheese, typically Parmesan. Originating from Italy, these crispy on the outside, soft on the inside fritters have become a popular comfort food, offering a delicious way to enjoy cauliflower, especially for those who may not be fond of vegetables. The dish has evolved over time, with various regional adaptations incorporating different seasonings or cheese variations. Often served as an appetizer or snack, these cauliflower balls reflect Italy's knack for turning humble ingredients into beloved, savory treats.

Pro Tips for The Best Mashed Cauliflower Balls

• After boiling the cauliflower, make sure to drain it thoroughly and let it cool slightly before mashing. Excess water can make the mixture too soft and hard to shape. You can even gently press it in a clean towel to remove moisture.
• Use breadcrumbs to adjust the texture if the mixture feels too wet. However, don’t overdo it—too many breadcrumbs can make the balls dry. The goal is a dough that's firm enough to shape but still soft inside.
• Let the shaped balls rest in the fridge for 20–30 minutes before cooking. This helps them firm up, reduces the risk of breaking during frying or baking, and improves the texture.

Can I Use Frozen Cauliflower for These Balls?

Yes, you can use frozen cauliflower for these mashed balls, but be sure to thaw and drain it thoroughly first. Frozen cauliflower tends to hold more water, so it's important to squeeze out as much moisture as possible after cooking to avoid a soggy mixture.

Are These Balls Keto Friendly?

Cauliflower mashed balls aren't typically keto-friendly as they usually contain mashed potatoes and breadcrumbs—both high in carbs. However, you can make a keto version by skipping the potatoes and using almond flour or crushed pork rinds instead of breadcrumbs.

Can I Make Them in The Air Fryer, Instead?

Yes, you can absolutely make cauliflower mashed balls in the air fryer! Just preheat the air fryer to around 375°F (190°C), lightly spray the balls with oil, and cook them for about 10–12 minutes, turning halfway through. They’ll come out golden, crispy, and less oily than deep-fried versions.

Can I Add Anything Else to These Balls?

Absolutely! You can customize cauliflower mashed balls by adding ingredients like chopped herbs (parsley, chives), garlic, cooked bacon bits, shredded cheese, or even a dash of chili flakes for heat.

Can I Make Them Vegan?

Yes, you can make cauliflower mashed balls vegan by swapping out the cheese for nutritional yeast or a vegan cheese alternative, and replacing the egg with a flaxseed or chia seed egg (1 tbsp seeds + 3 tbsp water). Use plant-based milk if needed, and you’ll have a tasty, completely vegan version!

Why Are These Balls Falling Apart?

If your cauliflower mashed balls are falling apart, it's likely due to too much moisture or not enough binding. Make sure the cauliflower is well-drained, and adjust the texture with breadcrumbs or another binder. Also, chilling the mixture before shaping helps it firm up and hold together during cooking.

What Can I Serve These Balls With?

Serve them with yogurt-garlic sauce, marinara, or a spicy aioli for dipping. They also go well with a fresh green salad, roasted veggies, or tucked into a wrap for a fun, vegetarian meal. For a heartier dish, pair them with grains like couscous or quinoa.

Can I Make Mashed Cauliflower Balls Ahead of Time?

Yes! You can prepare and shape them in advance, then store them in the fridge for up to 24 hours before cooking.

Do They Freeze Well?

Yes, they do! After shaping, place them on a tray to freeze individually, then transfer to a sealed container or freezer bag. They can be frozen for up to 2 months. Bake or air fry straight from frozen—just add a few extra minutes to the cooking time for best results.

How to Store Mashed Cauliflower Balls

To store leftover cauliflower mashed balls, let them cool completely, then place them in an airtight container. Refrigerate for up to 3–4 days. Reheat in the oven or air fryer to restore their crispiness—avoid microwaving, as it can make them soggy.

How to Make Mashed Cauliflower Balls

Clean the cauliflower and divide it into florets.

Cut the larger florets into pieces.

Boil the cauliflower in lightly salted water for 8-10 minutes, or until tender when pierced with a fork. Once finished, drain it, quickly pass it under cold running water to stop the cooking and let it drain well.

Boil the potatoes for half an hour starting from cold water, then peel them while still hot and cut them into cubes.

Transfer the cauliflower and the now lukewarm potatoes into a large bowl.

Mash everything up with the prongs of a fork.

Add the egg yolk and grated parmesan.

Add the breadcrumbs, season with salt and pepper, and flavor with chopped mint and parsley.

Mix the ingredients carefully until you obtain a smooth mixture.

Take small portions of dough and shape with your hands many balls the size of a walnut.

Roll the meatballs in breadcrumbs.

Place them on a baking tray with parchment paper.

Drizzle the meatballs with a drizzle of extra virgin olive oil, and place in a hot oven at 392°F/200°C for about 25 minutes.

When they are golden and fragrant, remove the meatballs from the oven.

Enjoy while they're still warm!