Cauliflower Rice Arancini
45 min281 kcal each
Cauliflower rice cooked with chicken sausage and marinara, bound with mozzarella and egg, crumbed and baked. Crisp, cheesy Sicilian snack balls without the rice.
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Plan this recipeIngredients
for 2 servings- Chicken Italian sausage, raw78 g
- Cauliflower rice240 g
- Salt¼ tsp
- Marinara sauce2 tbsp
- Mozzarella, grated56 g
- Egg1 piece
- Breadcrumbs, whole-wheat, Italian-seasoned4 tbsp
- Pecorino Romano, grated1 tbsp
- Olive oil spray½ tsp
Method
Prep 20 min · cook 25 min- Brown the sausage in a non-stick pan, breaking it up, then add the cauliflower and salt and cook until dry, 6–8 minutes; stir in the marinara and cool.
- Heat the oven to 200 °C. Mix the cauliflower with the mozzarella and half the beaten egg and shape into 6 balls.
- Dip each in the remaining egg, then roll in the breadcrumbs mixed with the Pecorino.
- Mist with oil and bake 18–20 minutes, or air-fry at 190 °C for 10–12 minutes, until golden.
- Keeps 3 days in the fridge. Re-crisp at 190 °C for 5 minutes and serve with warm marinara.
Nutrition
per servingCal
281
Protein
23g
Carbs
18g
Fat
13g
Of 13g of fat per serving, 5.4g is saturated.
