Description
These Italian Cauliflower Rice Balls (Arancini) are made with cauliflower in place of rice! Lower in carbs and baked or made in the air fryer!
Yield: 2servings | Serving Size: 3balls
Ingredients
1Italian chicken sausage link, casing removed (2 3/4 oz)
2 1/4cupsriced cauliflower, frozen works great
1/4teaspoonkosher salt
2tablespoonshomemade marinara, plus optional more for serving
1/2cuppart skim shredded mozzarella
1large egg, beaten
1/4cupbread crumbs*, or gluten-free crumbs
1tablespoongrated Pecorino Romano or parmesan*
cooking spray
Instructions
- Heat a medium skillet over medium-high heat. Add the sausage and cook, breaking the meat up with spoon as it cooks as small as you can, about 4 to 5 minutes.
- Add the cauliflower, salt and marinara and cook 6 minutes on medium heat, stirring until the cauliflower is tender and heated through.
- Remove from heat and add the mozzarella cheese to the skillet and stir well to mix. Let it cool 3 to 4 minutes, until it’s easy to handle.
Spray a 1/4 cup measuring cup with cooking spray and fill with cauliflower mixture, leveling the top. Use a small spoon to scoop out into your palm and roll into a ball. Set aside on a dish.
Repeat with the remaining cauliflower, you should have 6 balls.
Place the egg in one bowl and the breadcrumbs in another.
- Add the parmesan to the crumbs and mix.
- Dip the ball in the egg, then in the crumbs and transfer to a baking sheet. Spray the top with cooking spray.
- If baking in the oven, bake 425F 25 minutes, until golden. If making in the air fryer, bake 400F for 9 minutes turning halfway until golden.
Serve with marinara sauce, for dipping.
Last Step:
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