Arancini using Riced Cauliflower
Baked Cauliflower Rice Balls
These baked cauliflower rice balls, known as Arancini, swap cauliflower instead of rice to deliver a veggie-packed, healthy alternative to traditional Italian rice balls. Use this baked version of classic Italian Arancini as a lunch, dinner, or appetizer menu item.
Makes: 16 servings Total Cook Time: 1 Hr.
- One, 4lb bag of Riced Cauliflower
- One, 4lb bag of Blount’s Creamy Tomato Soup – Item #27719
- 3 cups Flour
- 4 Eggs
- Grated Parmesan cheese
- Fresh basil, chopped
- Mix one bag of Riced Cauliflower with two cups of flour.
- Scoop about 1/4 cup risotto into your hands and form into a ball about 2 1/2 in diameter and place on a parchment-lined sheet pan. Repeat with remaining riced cauliflower mixture.
- Freeze cauliflower balls for 30 mins.
- While freezing, get three medium-sized bowls. Place the remaining cup of flour in one, eggs (beaten) in the second, and the seasoned breadcrumbs in the third.
- Working one at a time, dredge balls in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip back into bowl. Coat with breadcrumbs, pressing gently to adhere. Transfer to a parchment-lined rimmed baking sheet. Chill balls in freezer while you prepare oil in the next step.
- Pour oil into a medium-heavy pot fitted with thermometer to a depth of 2″. Heat over medium until thermometer registers 350°. Carefully lower half of rice balls into oil with a slotted spoon or spider and fry until deeply golden brown, 6-8 minutes. Transfer to paper towels to drain, season with salt. Repeat with remaining rice balls.
- While frying the Arancini, heat up one bag of Blount’s creamy tomato.
- After all the Arancini is fried, and the creamy tomato is hot, it’s time to plate.
- Place 2 oz of creamy tomato in the center of a plate. Top with one ball of Arancini and garnish with a sprinkle of parmesan cheese and basil.