Drain well. If the batter is too dry, add a little water or oil. Finish the goulash with agave, salt and pepper and garnish with parsley. Transfer mixture to a large mixing bowl and combine with all other ingredients. Add the stewed tomatoes and wait until the goulash bubbles. I like to serve these with a side of greens, such as broccoli rabe. Add meatless meatballs and cook for 25 minutes. Mix: Pulse the quinoa and cauliflower through a food processor until semi-smooth (see pictures for texture). If the batter is too wet to mold, add more of the dry ingredient. Think meatballs, but without the meat! "Polpette di ricotta al sugo", as these are known in Italian, are meatless balls made out of ricotta cheese and homemade bread crumbs. These soft and moist mushroom vegetarian meatballs are simple to prepare and make a perfect weeknight dinner! The soft balls are then simmered in a simple homemade tomato sauce. 8. Cauliflower: Cook the cauliflower florets in a pot of boiling water for about 5 minutes, till fork-tender. Note: Can be served with mashed potatoes to make a delicious entrée. Stir until everything is incorporated.