Cheesy Cauliflower Garlic Buns with Meatballs

Cauliflower cheese buns are a delicious substitute for the carb-loaded original. It's a gluten-free, veggie-packed option that pairs well with our beef meatballs.

Prep Time
30 min
70 min



  • 1 lb ground beef
  • 1 small yellow onion, diced
  • 1/4 cup almond flour
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • ¼ tsp each sea salt and ground black pepper


  • 2 tbsp organic unsalted butter, divided
  • 4 cups riced cauliflower
  • 6 cloves garlic, minced, divided
  • 6 large eggs, yolks separated
  • 1½ cups almond flour
  • 1 tbsp baking powder
  • 1 tsp Italian seasoning
  • 1/8 tsp sea salt
  • 1¼ cups shredded mozzarella cheese, divided
  • 1 cup marinara sauce


  1. Prepare meatballs: Preheat oven to 375°F. Line 2 baking sheets with parchment paper. To a large bowl, add meatball ingredients. Mix thoroughly. Form into 12 balls;transfer to 1 prepared sheet. Bakefor 20 minutes, until cooked through. Set aside.
  2. Meanwhile, prepare buns: In a medium skillet on medium, heat one-half of butter. Add riced cauliflower and sauté 4 minutes. Stir in one-half of garlic then remove from heat; let cool slightly. Wrap mixture in a clean kitchen towel to squeeze out excess water. To a food processor, add cauliflower mixture, egg yolks, almond flour, baking powder, Italian seasoning, salt and one-half of cheese. Process for 30 to 40 seconds, until mixture forms a smooth dough; transfer to a large bowl.
  3. Using a handheld electric mixer or stand mixer, whip egg whites until soft peaks form. Fold one-third of whipped egg whites into cauliflower dough, repeating by thirds until egg whites are fully incorporated. Using a 1/3 cup measure, scoop 12 balls and arrange about ¼ inch apart on second baking sheet, spacing evenly. Bake 20 minutes, until light golden brown. In a small saucepan on medium, melt remaining butter and garlic. Brush over buns.
  4. Without slicing all the way through, cut 2 slits into each bun to form an “x.” Add enough marinara sauce to fill pockets; top with 1 meatball per bun. Sprinkle evenly with remaining cheese. Bake 8 minutes more, until sauce is bubbly and cheese is melted.

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Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 580
  • Carbohydrate Content 19 g
  • Cholesterol Content 293 mg
  • Fat Content 42 g
  • Fiber Content 6 g
  • Protein Content 36 g
  • Saturated Fat Content 12 g
  • Sodium Content 850 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 20 g
  • Polyunsaturated Fat Content 6 g