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!
Ingredients
- 1 Italian chicken sausage link (casing removed (2 3/4 oz))
- 2 1/4 cups riced cauliflower (frozen works great)
- 1/4 teaspoon kosher salt
- 2 tablespoons homemade marinara (plus optional more for serving)
- 1/2 cup part skim shredded mozzarella
- 1 large egg (beaten)
- 1/4 cup bread crumbs* (or gluten-free crumbs)
- 1 tablespoon grated Pecorino Romano or parmesan*
- 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
*half of the crumbs get tossed, the n.i. and smart points accounts for that. Serving: 3balls, Calories: 257kcal, Carbohydrates: 15.6g, Protein: 21.5g, Fat: 11.5g, Saturated Fat: 5g, Cholesterol: 95.5mg, Sodium: 644mg, Fiber: 3g, Sugar: 2.5gWW Points Plus: 6
