Arancini, an Italian delicacy of deep-fried risotto balls, is now #healthyish in two ways: we’re swapping rice for riced cauliflower and crisping the batter in the oven. My friends at Andrew Michael Italian Kitchen have mastered the original, and I always find myself diving for their passed tray during catered events and restaurant gatherings. I was pleasantly shocked by this at-home experiment, as the cheesy cauliflower mixture is flavorful and texturally on-point. Next time, I will totally add some crispy pancetta to the mix for a smoky component. I also can’t wait to try these in the air fryer!
Makes 8-12 balls (depending on size)
2 garlic cloves, minced
1 teaspoon olive oil
2 cups riced cauliflower (uncooked)
1/2 cup shredded part-skim mozzarella
1/4 cup grated parmesan, plus more to garnish
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 eggs, divided
1/2 cup panko
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place panko in a small bowl and one egg, whisked, in a second small bowl. Set aside.
2. Heat olive oil in a medium saucepan over medium heat. Add garlic and stir to cook, until fragrant, about 1 minute. Add riced cauliflower and stir to cook through, about 2 minutes. Turn off heat (but keep saucepan on stove!) and stir in cheeses, salt, and pepper until cheese begins to melt.
3. Once cauliflower is cool enough to handle, add in second egg and stir to combine.
4. Scoop out approximately 2-tablespoon portions of cauliflower mixture and squeeze between the palms of your hands to release excess liquid. Carefully shape into a ball, then roll in egg followed by panko. Place ball on baking sheet. Repeat with remaining cauliflower mixture.
5. Coat arancini balls with cooking spray to ensure a golden crust. Bake balls for 15 minutes; then, turn up oven to 425 degrees and bake 8-10 minutes more until golden brown and crispy.
6. Remove from oven and immediately transfer to a serving dish. Drizzle with honey and dust with parmesan. Serve hot!
