Cauli-fredo ‘Meatball’ Sub

  • 1:25 TIME
  • 2 Portions


Ingredients - Sub Sandwich

6" baquette, sliced in half horizontally2 ea

Marinara sauce, prepared

4 oz

Cauliflower meatballs, prepared (recipe below)

12 ea

Provolone cheese, 1/4” slice

4 ea

Stouffer's Cauliflower Alfredo

1/2 cup

Basil, chiffonade

1 Tbsp
Ingredients - Cauliflower Meatballs 
Cauliflower 1/2" florets, blanched2 cups
Brown rice, cooked2 cups
Chickpea flour, sifted1/2 cup
Italian seasoning2 tsp
Kosher salt1 tsp
Vegetable oil1/4 cup


Method - Sandwich

  1. Preheat oven to 350F°.
  2. Lay the two cut loaves of bread, inside facing up, on a parchment-lined half sheet pan.
  3. Spread an even layer of marinara on each piece of bread.
  4. Add 6 meatballs to each bottom piece of bread; top with sliced cheese and Cauliflower Alfredo.
  5. Bake in the oven until the cheese and sauce are bubbling, about 3 minutes. Transfer to a cutting board.
  6. Place the top portion of the bread on the meatballs, pressing down lightly. Cut sandwich in half and serve immediately.

Method - Meatballs

  1. Preheat oven to 350˚F.
  2. In a bowl, mix cauliflower, brown rice, chickpea flour, Italian seasoning, and kosher salt.
  3. Transfer to a food processor, and pulse 4-6 times until ingredients come together.
  4. Transfer cauliflower mixture to a bowl, and using a tablespoon measure, scoop out 12 portions. Roll each portion into a uniform ball.
  5. In a sauté pan over medium heat, add oil and when the oil shimmers, add cauliflower meatballs and sear on all sides, until golden brown. Drain the oil out of the pan and then place it in the oven for 3 to 4 minutes to finish cooking.
  6. Serve immediately.