Ingredients
The following ingredients have 4 Servings
- 1 head cauliflower, cleaned and chopped
- 1 ½ tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- ½ cup grated Parmesan cheese
- 2 ounces cream cheese, softened
- 2 egg yolks, lightly beaten
- 10 ounces fresh mozzarella, cubed and divided
- salt and pepper to taste
- 2 cups panko breadcrumbs
- 2 ½ tablespoons melted butter, cooled
- 1 ½ cups all purpose flour
- 2 eggs, lightly beaten
- marinara sauce (for serving)
Instruction
- Preheat oven to 375˚F.
- Place cauliflower pieces into a food processor and pulse until finely “riced”.
- Place a skillet over medium heat and add oil.
- Once skillet is hot add cauliflower and garlic and sauté for 2 to 3 minutes.
- Transfer cauliflower mixture onto a clean piece of cheesecloth and squeeze as much liquid from the cauliflower as possible.
- Transfer drained cauliflower to a mixing bowl and add Parmesan, cream cheese, egg yolks, and salt and pepper and stir until completely combined.
- Cover and refrigerate for 1 hour.
- Remove mixture from refrigerator and take ⅔ cup of the mixture and slightly flatten into your palm. Add 2 ounces of cheese into the center and completely seal cheese in the center and roll cauliflower mixture into a ball. Set aside and repeat until all the mixture and cheese have been used.
- In a shallow baking dish combine the panko breadcrumbs and melted butter until well combined. Set aside.
- Dredge each cheese stuffed ball into the flour until completely coated, (shaking off any excess), followed by the beaten eggs and finally into the panko breadcrumbs.
- Lightly season each coated cauliflower ball with salt and place onto a lightly greased baking sheet, about 1 inch apart.
- Bake the arancini for 20 to 25 minutes or until golden brown and cheese in the center of each ball has melted.
- Remove from heat and serve with marinara sauce and more grated Parmesan, if desired. Serve.
