Summertime: And the Living is EZEE

By on August 22, 2019

Summer is coming to a close.  The days are getting shorter,  the garden is almost past its prime,  but suddenly,  all the bounty of the summer garden seems to come at once.  And what is one to do?  Just love it.

Oprah has been hawking cauliflower lately, using the vegetable in pizzas and other dishes as a binder, sort of like flour but without the nasty side effects. No gluten,  fewer calories.  You get the drill.

So I thought I should look into this idea.

And what did I discover but cauliflower meatballs.  Are you kidding?  No.  The flavor is complex and mysterious,  the texture holds and these meatless balls make a fine end of summer supper.

Cauliflower Quinoa  Meatballs in Coconut Turmeric Broth – A succulent vegetarian dinner idea and a great way to try some new spices.

  • For the Meatless balls
  • 2 cups cauliflower rice ( see note)
  • 1 cup cooked quinoa, cold
  • 1 cup fresh chopped cilantro or parsley
  • 1/2 cup seasoned bread crumbs
  • 2 large eggs, beaten
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1  teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 3 tablespoon coconut oil (to pan fry the meatballs)
  • For the Coconut Turmeric Sauce
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, sliced thin (about 2 cups)
  • 4 garlic cloves, sliced
  • 1” fresh ginger root, grated ( about 2 tablespoons)
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon sea  salt
  • 1/8 teaspoon cracked black pepper
  • 1 cup canned full fat coconut milk
  • 1 cup chicken broth
  • 2 tablespoons lime juice
  • 1/2 cup chopped cilantro
  • 1 large lime, cut into wedges for garnish


  1. Combine all the meatball ingredients (except the coconut oil for pan frying) in a large bowl and refrigerate for 20-30 minutes
  2. In the meantime, prepare the sauce. In a large skillet, heat olive oil. Add onions and cook over medium high heat for 7-8 minutes or until translucent. Add garlic and ginger and cook for another 2 minutes. Add turmeric, salt, black pepper and cook for 2-3 minutes.
  3. Add coconut milk, lime juice and vegetable broth and let it simmer for 5-7 minutes
  4. Add chopped cilantro, remove from heat and set aside
  5. To prepare the meatballs, heat the coconut oil in a separate skillet. Working with 1 heaping tablespoon of mixture at a time, form about 22 meatballs. Arrange them in the skillet and cook over medium heat, 2-3 minutes per side. Set aside
  6. Before serving, place the meatballs in the sauce and simmer for 10 minutes (if the sauce has thickened too much, you can add a little water to get the desired consistency)  Garnish with lime wedges and more chopped cilantro.
  7. Serve warm over rice or quinoa


  1. NOTE:To make cauliflower rice simply grate raw cauliflower florets to make 2 cups, then use as you would use flour.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”