How to make
Boil the cauliflower, cut into florets, in lightly salted water for 10 minutes. Leave them to drain.
In a blender or food processor, place the crumbled dry bread, garlic, cheeses and parsley. Grind everything at maximum speed. If you do not have such equipment, use breadcrumbs instead of dry bread, grate the Manchego cheese and garlic on a fine grater and finely chop the parsley.
Beat an egg into the mixture, pour the strained and cooled cauliflower, the salt and again run the blender on medium to high speed to blend the cauliflower as well. The other option is to mash it, but in order to do that, it must be cooked more, that is, it must be softer.
Shape the mixture into balls, by wetting your hands after each one, because the mixture is not very thick.
Roll each one in the egg and breadcrumbs and flatten them into patties.
Fry them, until they aquire a golden color in the heated oil. I fry these meatballs one degree below the maximum temperature. If it is too low, they would absorb a lot of fat, if it is too high, there is a danger of them burning.
Remove and place them onto absorbent kitchen paper. Serve them warm with a green salad of your choice.
Enjoy your meal!
