This herbed cauliflower quinoa meatball recipe is a protein-packed vegetarian alternative. It combines riced cauliflower and quinoa with garlic and herbs for a savory, tender meatball that’s perfect with pasta or veggie noodles!

Herbed Cauliflower Quinoa Meatballs [Vegan, Gluten-Free]








  • 3 cups riced cauliflower
  • 1 cup cooked quinoa
  • 1/4 cup gluten-free panko
  • 2 vegan egg replacers
  • 2 cloves garlic, minced or pressed
  • 1 tablespoon thyme
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper


  1. Preheat oven to 400ºF and line a baking sheet with parchment.
  2. In a large bowl, combine riced cauliflower and quinoa. In a separate bowl, whisk the egg replacers. Add into the large bowl, then add panko, garlic, thyme, red pepper flakes, salt, and pepper. Mix together until well combined.
  3. Form the mixture into balls about 2 Tablespoons in size. Arrange on the baking sheet. Place the baking sheet into the oven and bake 40 minutes, flipping halfway.
  4. Serve over zucchini noodles, regular pasta, or veggies and top with your favorite sauce!

Nutritional Information

Per Serving: Calories: 52 | Carbs: 6 g | Fat: 2 g | Protein: 5 g | Sodium: 8 mg | Sugar: 0 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.