Fingers crossing cauliflower, feta and sausage balls

It is no secret that I love experimenting in the kitchen and every so often a friend sends me a recipe that tempts me. This was one of those. It featured cauliflower, feta cheese and lemon. What's not to like? Add the fact that I had two leftover sausages from last night's dinner and they were of the fancy kind, mozzarella and smoked tomato ones. They were quite sweet, which of course had an impact on the amount of salt I added to the mixture.

While mulling over the recipe, debating whether to try it or not today, I had an idea. For the third year running I have added a challenge to my New Year's Resolution. The first one was to try something new every month, in the kitchen, garden or in regards to handicraft. That was too easy, so the second year I decided to try a new recipe every week. I skidded across the finish line on a banana skin the day before new year's eve. A bit too close for comfort, but my mission was completed. Instead of continuing with the same challenge this year, I opted for weekly meals from different countries. Food from 52 different nations in one year could be interesting. We are at the end of April now and we have already dined on 26 national dishes. It is handy to be ahead, in case things happen and I have to take a break from the kitchen, like I did last year.

Anyway, the idea I had today was under the theme of 'balls & burgers'. Nuggets and tots would of course be included, because nuggets are basically small burgers and tots are simply funny shaped balls. How about a different burger or ball every week? They could be meaty, fishy or vegetarian. I love the idea, but as I'm in the middle of another challenge, I shall keep this one for next year. Don't get me wrong, I'll still cook them this year, but I'll save the decent recipes for a repeat during the actual challenge.

Back to today's balls. While making them I had serious doubts in regards to the success. Not only that, I also made too much mixture. I blame the recipe. It claimed that half a cauliflower head would serve two people. Why only cook for two? Of course I doubled the amount, but that made far too many balls.

While rolling, or squeezing as rolling didn't work, I decided to fill the baking tray and press the rest into a round baking tin with loose edges. Not a spring tin, but one where the bottom slices up for release. The plan was to bake it and either serve as wedges with a salad or as a base with some goodies on top. I even considered popping it into the freezer for later use, if it baked alright. It didn't.

The recipe said to stir fry the cauliflower rice, but as I normally cook mine in the microwave, that's what I did instead. I didn't squeeze out any liquid, but perhaps I should have. The mixture was quite wet and I found it hard to get the balls to stick together. According to the instructions I left them on a baking tray in the fridge for over an hour, crossing my fingers they would dry out a bit and be less likely to crumble while cooking.

As well as swapping the lemon for lime, which I had at home, I also added two finely chopped leftover sausages for extra protein and flavour. Finally I added a whole block (200 g) of feta cheese instead of the suggested 150 g, as the cauliflower head was rather large. I thought the balls could do with some extra cheese glue.

To make the cauliflower, feta and sausage balls, this is what you need:

2 cooked sausages, finely chopped

1 cauliflower head, turned into rice

200 g feta cheese, crumbled

2 limes, zest and juice

garlic powder

salt & pepper

parsley

1. Get all the ingredients out.

Try to see green doubles. After taking this photo, I realised that a small batch called for 1 citrus fruit, so I should add 2 for a double batch. Luckily I had another lime.

2. Prepare the cauliflower for blitzing.

3. Pop the cauliflower into a food processor and turn it into rice. Do it in batches, if needed.

You can of course grate it if you don't have a processor. Prepare yourself for a messy kitchen. Cauliflower goes everywhere during grating and this was the main reason why I invested in a small food processor. It cost next to nothing, but has served me really well over the last few years.

4. Stir fry the cauliflower rice for 7 minutes in a frying pan or cook it for 5 minutes in the microwave, in a bowl covered with pierced cling film.

5. While the rice is cooking, prepare the sausages, feta cheese and citrus zest.

6. To a bowl with rice in, add the rest of the ingredients.

6. Mix well.

7. Shape small balls by squeezing (rolling doesn't work) and place them onto a baking tray clad with greaseproof paper. Pop the baking tray into the fridge and leave it for at least an hour. Keep your fingers crossed the entire time. The balls depend on it.

I squeezed out a fair amount of liquid and got quite messy in the process. This is when I really started doubting the success of this meal. It is also when I realised how much mixture I was stuck with and the alternative base idea was born. 

9. Heat the oven to 180 degrees and cook the finger crossing creations for 20 minutes until golden, turning them over halfway. 

I decided to start with pressed mixture in the cake tin, as there was plenty of time before lunch was due to be served. While it was baking, I re-read the recipe, properly this time. Turn halfway, it said. Oh dear, how was I going to turn the base in the round tin? 

There was a lot of faffing. I pushed the bottom tray off, slid the round side part over my arm.

Grease proof paper went on top of the base.

Then a big baking tray on top of the greaseproof paper.

Could I get the bottom of the cake tin off? No, of course not, so I baked it for 10 minutes like this.

Well, what can I say? Not all ideas are good. 

Scrape, press and bake again. More crossed fingers.

Better, but still not a solid base. I wasn't giving up. More juggling and back in, this time with the balls.

While the balls were as pale as when they went in after 10 minutes, I still turned them over. By this time the base was golden though. Rather than keeping it in the freezer for later use, I changed plans and decided to serve it straight away and save the balls instead.

While the balls were turned once more and popped back into the oven, I quickly whipped up a spiced couscous salad.

This is what the balls looked like after 10 minutes on each side. They were still very soft and as you can see, one broke when I touched it. That's why they went back in for another 10 minutes on each side.

That's more like it. These will be saved and eaten tomorrow.

As nothing went according to plan, we had the sliced base for lunch today and with the trimmings it ended up being a decent meal.

I served with a flavoured couscous salad and sweet chilli sauce. The cauliflower slices were a bit meh on their own. Definitely not worth all the faff. The balls tasted the same of course and the shape made no difference. The broken ball was taste tested. I shall have to think of a good way of serving them tomorrow, because I won't let them go to waste.

 Waste not, want not.