These Cauliflower Rice Arancini are crispy Italian-style balls made with riced cauliflower instead of rice, filled with Italian sausage, mozzarella, and marinara. They're lower in carbs and ready in under 30 minutes baked or 9 minutes in the air fryer.
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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.
Written automatically by CookOS, not by the creator.
Refrigerate cooked arancini in an airtight container for up to 3 days; reheat at 350°F for 10 minutes. Freeze uncooked breaded balls for up to 2 months and bake from frozen at 425°F for 30–35 minutes.
air fryer (optional; oven baking also works) · medium skillet · 1/4 cup measuring cup
Written automatically by CookOS, not by the creator.
Yes, fresh riced cauliflower works well. You may need to cook it slightly longer in step 2 to ensure it's tender before adding the cheese.
Store cooked arancini in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes or in the air fryer at 375°F for 5 minutes until warmed through.
Yes. Freeze the breaded balls on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen at 425°F for 30–35 minutes or air fry at 400°F for 12–14 minutes.
The arancini should be golden brown on the outside. In the oven at 425°F, they take 25 minutes; in the air fryer at 400°F, they take 9 minutes with a halfway turn.
Yes, gluten-free breadcrumbs work as a 1:1 swap and are already noted in the recipe.
