Ingredients for 4 people, approximately 16 pieces 

50 gr of Il Sorgotto Mulino Marello white sorghum in hulled grains

1 cauliflower

Corn flour Mulino Marello crunchy breading to taste

About 2 tablespoons of Mulino Marello sorghum flour

Extra virgin olive oil to taste

Salt to taste

Aromatic herbs or spices to taste

Procedure

Leave the sorghum to soak in a basin of water for a couple of hours. Rinse it and boil it in salted water for about 20 -25 minutes. Cook for absorption or drain. Let it cool. In the meantime, steam the cauliflower for about 15 minutes. In a bowl mix together the sorghum with the cauliflower, mash with a fork or if necessary use the blender to soften and uniform the mixture better. Season with salt, spices or aromatic herbs if desired and add a spoonful of oil. Use sorghum flour and then corn flour to form meatballs and place them on the oven tray. Cook at 180 degrees for about 15 minutes, until they become lightly golden.

A different way to use sorghum.

Not just sorgotti with legumes and vegetables, not just soups, but meatballs to enrich with the vegetables we like most.

Very few ingredients are enough to ensure an appetizing, nutritious and genuine meal and just a few steps are enough to avoid weighing down our dish with fat. In fact, it is not necessary to sauté in oil and prolonged cooking is not even necessary.

This is a way to make gluten-free cereals that perhaps they are not yet used to, such as sorghum, more attractive to children, teenagers and wary people, or to make vegetables such as cabbage, spinach or legumes more palatable.

I chose cauliflower for my meatballs today, a purely winter vegetable like the entire cabbage family, to be brought to the table often and with imagination. Getting used to eating broccoli, cabbage and sprouts a couple of times a week is an important choice for our health thanks to their richness in antioxidants, fiber and minerals such as potassium, iron, magnesium and calcium in interesting quantities.

I also remember that sorghum is a gluten-free cereal that is very digestible and has a delicate flavor, which makes it truly versatile in the kitchen. The slightly sticky consistency similar to millet makes it a valid alternative to the latter cereal most commonly used for recipes of this type.

You can bring sorghum and cauliflower meatballs to the table after a cream of carrots, red lentils and turmeric, together with a radicchio and valerian salad. Or as a single dish with a side dish of legumes such as chickpeas or peas or baked fennel perhaps prepared together, to optimize cooking and use of the oven.

Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.