Ingredients

The following ingredients have 2 Servings
  • 1 Italian chicken sausage link (casing removed (2 3/4 oz))
  • 2 1/4 cups riced cauliflower (frozen works great)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons homemade marinara (plus optional more for serving)
  • 1/2 cup part skim shredded mozzarella
  • 1 large egg (beaten)
  • 1/4 cup bread crumbs* (or gluten-free crumbs)
  • 1 tablespoon grated Pecorino Romano or parmesan*
  • cooking spray

Instruction

  • Heat a medium skillet over medium-high heat. Add the sausage and cook, breaking the meat up with spoon as it cooks as small as you can, about 4 to 5 minutes.
  • Add the cauliflower, salt and marinara and cook 6 minutes on medium heat, stirring until the cauliflower is tender and heated through.
  • Remove from heat and add the mozzarella cheese to the skillet and stir well to mix. Let it cool 3 to 4 minutes, until it’s easy to handle.
  • Spray a 1/4 cup measuring cup with cooking spray and fill with cauliflower mixture, leveling the top. Use a small spoon to scoop out into your palm and roll into a ball. Set aside on a dish.
  • Repeat with the remaining cauliflower, you should have 6 balls.
  • Place the egg in one bowl and the breadcrumbs in another.
  • Add the parmesan to the crumbs and mix.
  • Dip the ball in the egg, then in the crumbs and transfer to a baking sheet. Spray the top with cooking spray.
  • If baking in the oven, bake 425F 25 minutes, until golden. If making in the air fryer, bake 400F for 9 minutes turning halfway until golden.
  • Serve with marinara sauce, for dipping.