Reimagine the classic arancini with a healthy twist! These cauliflower-based arancini are crispy on the outside, gooey on the inside, and bursting with flavor. Packed with Parmesan, mozzarella, and cauliflower rice, they’re a lighter version of the beloved Italian snack. Perfect as an appetizer, snack, or party dish, these bite-sized delights pair beautifully with marinara sauce for dipping.
Ingredients
For the Arancini:
- 1 garlic clove, minced
- 1/2 tbsp olive oil
- 2–4 tbsp no-salt-added chicken stock or low-sodium chicken broth
- 3 cups raw cauliflower rice
- 1/4 cup shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 8 (3/4-inch) cubes fresh mozzarella (for the centers)
- 2 large eggs, divided
- 1/2 cup plain bread crumbs
For Cooking and Serving:
- Cooking oil spray
- Freshly grated Parmesan cheese, for garnish
- 1 tsp finely chopped parsley, for garnish
- 1 cup marinara sauce, for dipping
Instructions
- Cook the Cauliflower Rice: Warm olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until aromatic. Stir in the cauliflower rice and cook for 5-7 minutes, stirring often to ensure even cooking. Add chicken stock 1 tablespoon at a time to prevent sticking and soften the rice. Remove the cauliflower rice from heat. Stir in shredded Parmesan and mozzarella cheese until melted and combined. Let it cool slightly.
- Shape the Arancini: Crack an egg into a small bowl and whisk it. Add the egg to the cooled cauliflower mixture and mix well. Take about 2 tablespoons of the mixture and press it into your palm. Gently flatten it and place a piece of mozzarella in the center. Carefully mold the mixture around the cheese to form a ball, making sure the mozzarella is completely sealed inside. Continue with the rest of the mixture and cheese.
- Prepare the Coating: Whisk the second egg in a bowl. In another shallow dish, pour the breadcrumbs, ready for coating.Dip each cauliflower ball into the beaten egg, then roll in bread crumbs to coat completely.
- Cook the Arancini: Preheat an air fryer to 375°F (or a conventional oven to 400°F). Spray the arancini with cooking oil spray. Air fry for 10–12 minutes (or bake for 15–18 minutes), turning halfway, until golden and crispy.
- Garnish and Serve: Top the arancini with a generous sprinkle of freshly grated Parmesan and a handful of chopped parsley. Serve them hot, accompanied by a side of warm marinara sauce for dipping.
Conclusion
These cauliflower arancini bring a healthy yet indulgent flair to your table. The crispy coating, creamy mozzarella center, and savory cauliflower filling are sure to please everyone. Whether as a guilt-free appetizer or a party favorite, these bites are irresistible when paired with marinara sauce!
Cauliflower Arancini with Mozzarella Center
Light,cheesy cauliflower arancini filled with gooey mozzarella, served with marinarafor dipping—a healthier take on the Italian classic.
Ingredients
For the Arancini:
- 1 garlic clove minced
- 1/2 tbsp olive oil
- 2 –4 tbsp no-salt-added chicken stock or low-sodium chicken broth
- 3 cups raw cauliflower rice
- 1/4 cup shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 8 3/4-inch cubes fresh mozzarella (for the centers)
- 2 large eggs divided
- 1/2 cup plain bread crumbs
For Cooking and Serving:
- Cooking oil spray
- Freshly grated Parmesan cheese for garnish
- 1 tsp finely chopped parsley for garnish
- 1 cup marinara sauce for dipping
Instructions
- Cook the Cauliflower Rice: Warm olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until aromatic. Stir in the cauliflower rice and cook for 5-7 minutes, stirring often to ensure even cooking. Add chicken stock 1 tablespoon at a time to prevent sticking and soften the rice. Remove the cauliflower rice from heat. Stir in shredded Parmesan and mozzarella cheese until melted and combined. Let it cool slightly.
- Shape the Arancini: Crack an egg into a small bowl and whisk it. Add the egg to the cooled cauliflower mixture and mix well. Take about 2 tablespoons of the mixture and press it into your palm. Gently flatten it and place a piece of mozzarella in the center. Carefully mold the mixture around the cheese to form a ball, making sure the mozzarella is completely sealed inside. Continue with the rest of the mixture and cheese.
- Prepare the Coating: Whisk the second egg in a bowl. In another shallow dish, pour the breadcrumbs, ready for coating. Dip each cauliflower ball into the beaten egg, then roll in bread crumbs to coat completely.
- Cook the Arancini: Preheat an air fryer to 375°F (or a conventional oven to 400°F). Spray the arancini with cooking oil spray. Air fry for 10–12 minutes (or bake for 15–18 minutes), turning halfway, until golden and crispy.
- Garnish and Serve: Top the arancini with a generous sprinkle of freshly grated Parmesan and a handful of chopped parsley. Serve them hot, accompanied by a side of warm marinara sauce for dipping.