Makes 20-25 |  Prep 15 mins | Cook 30 mins

Scrummy mouthfuls of mellow gruyere and cauliflower matched with a smoky, spicy tomato and goji berry dip. I serve the dip inside a red cabbage leaf as the colours really compliment each other, and it’s a cheerful way to present dips in general, I think so anyway.

You could still make the dip without goji berries if you don’t have them, but replace with something like a pitted date, or a tablespoon of honey for sweetness.



150g gruyere, grated

100g fresh breadcrumbs

300g cauliflower florets, blitzed into tiny pieces

2 organic eggs, beaten

1 tbsp nutritional yeast (optional)

100g panko breadcrumbs


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1 large tomato (80g)

125g sundried tomatoes

2 tbsp goji berries, covered in a little water and left to plump for 10 mins

1/2 lemon, juice only

1 red chilli, deseeded

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Preheat your oven to 210c / 190c (fan) / Gas Mark 6-7


  1. First make the dip. Drain any water from the goji berries, combine all ingredients in a food processor and blitz until smooth. Cover and refrigerate until required.
  2. Line a baking tray with greaseproof paper and oil very lightly with coconut oil or similar.
  3. In a large mixing bowl, combine all the ingredients for the snowballs except for the panko breadcrumbs and mix thoroughly, season with pepper.
  4. Lay the panko breadcrumbs on a plate.
  5. Using your hands, take a small amount of the cauliflower cheese mix and roll into a ball.
  6. Roll the ball around on the plate of panko breadcrumbs and place on your lined baking tray.
  7. Repeat the rolling process until all the mix has been used up.
  8. Bake in the oven for about 30 minutes.
  9. Remove from the oven and serve with the dip straight away, although these are pretty damn tasty the morning after from the fridge!
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