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
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
Preheat your oven to 210c / 190c (fan) / Gas Mark 6-7
- 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.
- Line a baking tray with greaseproof paper and oil very lightly with coconut oil or similar.
- In a large mixing bowl, combine all the ingredients for the snowballs except for the panko breadcrumbs and mix thoroughly, season with pepper.
- Lay the panko breadcrumbs on a plate.
- Using your hands, take a small amount of the cauliflower cheese mix and roll into a ball.
- Roll the ball around on the plate of panko breadcrumbs and place on your lined baking tray.
- Repeat the rolling process until all the mix has been used up.
- Bake in the oven for about 30 minutes.
- Remove from the oven and serve with the dip straight away, although these are pretty damn tasty the morning after from the fridge!