Cauliflower Rice Arancini
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!
Italian chicken sausage link
(casing removed (2 3/4 oz))
(frozen works great)
(plus optional more for serving)
part skim shredded mozzarella
(or gluten-free crumbs)
grated Pecorino Romano or parmesan*
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
, bake 425F 25 minutes, until golden. If making in the
, bake 400F for 9 minutes turning halfway until golden.
Serve with marinara sauce, for dipping.
*half of the crumbs get tossed, the n.i. and smart points accounts for that.
Blue Smart Points:
Green Smart Points:
Purple Smart Points:
Printed from Skinnytaste: https://www.skinnytaste.com/cauliflower-rice-arancini-balls/