Make ahead. Preheat oven to 400°F and line a baking sheet with parchment paper or a Silpat. Set aside. Place the prepared cauliflower in a saucepan fitted with a steamer basket. Fill the saucepan with at least 1-inch of water, but not touching the cauliflower. Turn to medium-high heat. Cover and cook for 5 minutes.

Add cauliflower to a high powered blender or food processor. Add rice mixture and pulse until roughly chopped.

Add the blended contents to a large bowl with all the remaining ingredients. Stir until evenly combined. (Tip: use the teaspoon to measure the dry ingredients first before measuring the wet ingredient to save on cleaning mid recipe.) Using a 2 teaspoon-sized spring-release scoop (.3-ounce scoop/#60 scoop), scoop the balls, being sure to tightly pack. Place on prepared baking sheet. Bake for 12 minutes. Once cooled, store for later. If using within 2 days, store covered in the fridge. Otherwise, place balls in a freezer-safe bag and freeze for up to 2 months. Before using, thaw in the fridge overnight or on the counter for 1 hour.

Just before serving. Add about 1-inch of oil to a dutch oven. Heat over medium to medium-low heat until hot. You’ll know it’s ready when you flick a bit of water onto the surface and it bubbles. (Tip: don’t rush the frying process over a higher heat and risk burning the oil, the food, and the pan.) Carefully add balls to pan, being sure not to crowd. Once golden (about 3 minutes), flip and cook the other side until golden. Remove onto a plate lined with paper towels. Note, cooking times will vary based on the heat of your burner and pan. Cook for color, not time.

Make the sauce. Add sauce ingredients to a small sauce pan over medium heat. Stir occasionally until evenly combined, about 4 minutes. Jams vary in thickness. Add more water if needed to thin or more jam if needed to thicken.

Serve hot ( and with toothpicks if you don’t like oily hands).