This Baked Cauliflower Arancini recipe is my take on traditional Italian rice balls, which are usually stuffed with rice, meat and cheese and fried.
My lighter version is vegan, gluten-free and low-carb, made with cauliflower rice, my Homemade Almond-based Cheese, fresh herbs and a whole head of roasted garlic, giving them an irresistible flavor!
They’re also baked, not fried, which means a lot less oil. In fact, a whole batch of these, which makes 34 balls, only uses 3 tablespoons worth of oil!!
Did I mention how delicious they are? They’re crisp on the outside, warm and creamy on the inside and packed with some serious delicious flavors! Crunchy, creamy and cheesy… what’s not to love about that?!
These are a must try! Just don’t forget to let me know what you think! Drop a comment below, rate the recipe and find me on Instagram and Facebook. (:
Enjoy!
Baked Cauliflower Arancini (V/GF)
My lighter version of traditional Italian rice balls is vegan, gluten-free and low-carb, made with cauliflower rice, Homemade Almond-based Cheese, fresh herbs and a whole head of roasted garlic, giving them an irresistible flavor!
Ingredients
- 6 cups cauliflower florets (1 large head) chopped
- 2 cups crumbled almond cheese *see notes
- 2 tbsp fresh parsley finely chopped
- 2 tbsp fresh basil finely chopped
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 large head of roasted garlic *see notes
- 2 cups gluten-free bread crumbs (divided) I use Glutino’s brand
- 1/2 tsp dried oregano (for rolling)
- 1/2 tsp dried basil (for rolling)
- A pinch of salt and pepper (for rolling)
Instructions
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Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.
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Place the chopped cauliflower pieces to a food processor and process until cauliflower is broken down to itty-bitty pieces.
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Transfer the cauliflower mixture to a large bowl and stir in the almond cheese, fresh herbs, salt and pepper, roasted garlic and ONE cup of breadcrumbs. It works best to squeeze the mixture together with your hands. You’ll also want to squeeze each clove of roasted garlic so it mixes more evenly.
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Place mixture in the refrigerator for 20 minutes.
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In the meantime, place the other 1 cup of breadcrumbs, dried oregano, dried basil, salt and pepper in a small bowl. Set aside.
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Remove mixture from the refrigerator and roll into 34 individual balls (2 tbsp worth).
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Transfer balls to the prepared baking sheet and bake for 25 minutes.
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Serve warm with your favorite marinara sauce and enjoy! Store leftovers in the refrigerator for up to a week or in the freezer for several months. Reheat before serving leftovers.
Recipe Notes
NOTES:
- To roast the garlic, preheat oven to 400 degree F and remove the skin of the outer layers of the garlic head, leaving the skins of the individual cloves of garlic intact. Cut 1/4 to a 1/2 inch from the top of cloves. Pour the 1 tbsp of olive oil in a small bowl. Dip the exposed side of the garlic head in the olive oil. With you fingers, rub the oil over all of the exposed garlic. Wrap garlic head in foil and roast in the oven for 30-35 minutes, or until the cloves are soft to touch. After roasting, remove from oven and set aside to cool. Once cool, squeeze the bottom of the garlic head so that each clove pops out. Set the cloves aside until ready for use.
- Almond cheese recipe here!
If you liked this recipe, you might also like my Homemade Marinara, Orange Cauliflower and my Garlic Fries!
