Cauliflower Rice Arancini
User Reviews
4.7
Cauliflower Rice Arancini
Description
This recipe starts by cooking crumbled Italian chicken sausage until browned and finely broken up. Riced cauliflower is then added with kosher salt and marinara sauce to cook until tender. The mixture is removed from heat, and shredded mozzarella cheese is stirred in to melt slightly, creating a creamy binding texture for the arancini. After cooling to a manageable temperature, the mixture is shaped into balls using a sprayed measuring cup for even portions.
Each ball is coated by dipping first in beaten egg, then in breadcrumbs mixed with grated Pecorino Romano cheese, which adds a salty, nutty flavor and contributes to a crisp crust. The coated arancini are placed on a baking sheet, sprayed with cooking spray, and baked at 425°F for approximately 25 minutes until golden brown on the outside.
These arancini offer a comforting snack or appetizer that complements Italian-style meals, combining the softness of mozzarella and tender sausage with a crunchy outer shell. Serving them alongside additional marinara sauce enhances their savory profile.
Note that some breadcrumbs may be wasted during preparation; the recipe takes this into account in nutritional and smart point calculations.
Ingredients
- 1 Italian chicken sausage casing removed (2 3/4 oz, link
- 2 1/4 cups riced cauliflower (frozen works great)
- 1/4 teaspoon kosher salt
- 2 tablespoons marinara sauce plus optional more for serving, homemade
- 1/2 cup mozzarella cheese part skim, shredded
- 1 egg beaten, large
- 1/4 cup bread crumbs or gluten-free crumbs
- 1 tablespoon Pecorino Romano cheese or parmesan, grated
- 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.
Notes
- Use frozen riced cauliflower if fresh is unavailable; it works well for this recipe.
- Spray the measuring cup with cooking spray to prevent sticking while shaping the arancini.
- The breadcrumb mixture includes Pecorino Romano for flavor and texture; some crumbs may be lost in the process, which is accounted for in nutritional info.
- Serve with extra marinara sauce as a dipping option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 3balls | |
| Calories | 257kcal | 13% |
| Carbohydrates | 15.6g | 5% |
| Protein | 21.5g | 43% |
| Fat | 11.5g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 95.5mg | 32% |
| Sodium | 644mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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