Arancini are traditional rice balls made with risotto. The texture of the cauliflower is similar, as is the crisped, baked crust. So it makes those Arancini a bit healthier.The preparation here is pretty classic and easy, so this is a manageable recipe for just about anyone.
Ingredients for 8 Arancini:
- 1 tablespoon olive oil
- 1 garlic clove
- 1/2 head cauliflower, mixed in a food processor
- a few pinches salt & pepper
- 1 egg yolk
- 1/2 cup ricotta cheese
- 3/4 cup shredded mozzarella cheese, or shredded gruyere
- 1/4 cup grated parmesan
- 1/2 cup all-purpose flour*
- 1 large egg, whisked
- 1 cup breadcrumbs*
*for a gluten free option you can use rice flour/cornstarch and gluten free breadcrumbs/cornflakes
1 . Combine the mixed cauliflower, garlic, salt and pepper. In a medium sized skillet warm the olive oil. Next stir in the cauliflower then saute until cauliflower is just becoming tender, about 5 – 7 minutes. Transfer to a large mixing bowl and let it cool for 5 minutes.
2 . Once cool, combine the cauliflower with the egg yolk, ricotta cheese, shredded mozzarella cheese, and sharp grated Parmesan, stirring well.
3 . Pre-heat oven to 375F. Using wet hands, form the cauliflower mixture into a ball. Roll each ball in flour, dredge in the egg, and coat in breadcrumbs, then transfer to a baking sheet. Repeat until all ingredients have been used.
4 . Bake for 40 – 45 minutes until browned and crisp. Serve immediately, pairing with marinara sauce for dipping !