0 from 45 votes
Cheesy Cauliflower Arancini
This cheesy cauliflower rice arancini is every bit as delicious as traditional arancini, and so much lighter! Cheesy on the side, crunchy on the outside.
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 12 arancini
Course:
Appetizer
Cuisine:
American
Ingredients
- 2 italian chicken sausage links, any casing removed
- 4 ½ cups frozen cauliflower rice
- ½ teaspoon salt
- 1 ½ cups marinara sauce
- 1 cup freshly grated mozzarella cheese
- olive oil spray for spritzing
- 2 large eggs
- ½ cup seasoned bread crumbs
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Heat a large skillet over medium high heat. Add the sausage and cook it, breaking it apart with a spoon until it’s in small crumbles. Cook for about 4 to 5 minutes.
- Stir in the cauliflower rice, salt, and ½ cup of the marinara sauce. Cook the mixture over medium heat, stirring often, until the cauliflower is tender, about 6 to 8 minutes. Remove the skillet from the heat and let it cool for 5 minutes, then stir in the mozzarella cheese. Let the mixture cool slightly until it’s easy to handle.
- Scoop out ¼ cup of the mixture and form it into a ball with your hands. Place the ball on a baking sheet. Repeat this with the remaining cauliflower mixture.
- Lightly beat the eggs in a small bowl. In another bowl, stir together the bread crumbs and grated parmesan. Take each ball and lightly dip it in the egg mixture, then roll it through the bread crumbs to coat it completely. Repeat with the remaining balls.
- Once all the arncini are made, preheat the air fryer to 400 degrees. Spray the arancini with the cooking spray all over - this really helps to crisp them up! Once the air fryer is heated, add the arancini in the basket (you may need to do 2 batches) and cook for 9 to 10 minutes, gently flipping the arancini half way through.
- Heat the remaining marinara sauce and serve the arancini with it immediately for dipping.
Cup of Yum
Notes
- from the skinnytaste air fryer cookbook