Arancini Low Carb Cauliflower Is Really Amazing

Cauliflower “rice” isn’t perfect. It doesn’t have the same texture as white rice and doesn’t look like it. (It’s a bit of a fart if you eat it on its own, but that’s the nature of cruciferous vegetables.) It’s easy to hate, but this offal vegetable has a solid plus point. It pairs well with other foods, is readily available in the frozen food section, can increase your vegetable intake, and can sometimes actually serve as an impressive low-carb substitute for rice in some meals. Take this cauliflower arancini recipe for example. A popular Italian classic based on white rice, cooked in an unconventional way, without a grain of rice.

Traditional arancini, often referred to simply as “rice balls”, are Italian fried snacks made by mixing arborio rice with cheese, an egg, possibly crispy pancetta and peas, and a few seasonings. The mixture is rolled into balls, breaded and quickly fried. They are uneven and crispy on the outside, and open up to reveal a tender, cheesy, creamy center. I’ve seen them in Italian restaurants and delicatessens in all sizes, from golf balls to softballs.

This version of cauliflower is a lot easier to make than the classic version because you don’t have to cook an entire pot of arborio rice risotto first. Plus, it has all the great qualities, texture, and flavor of a traditional recipe. Just reheat the cauliflower until it’s cooked or thawed and most of the water has evaporated. I used a bag of prepared frozen cauliflower and reheated it in a medium skillet. After about 10 minutes, the vegetable pieces became warm and the excess water evaporated. You can use freshly cooked cauliflower if you like. After heating until tender, let it cool for about 10 minutes so that it is still warm but not scalding.

Fry easily:

Heavy-bottomed skillet: Lodge Cast-Iron Deep Frying Pan

Prevent accidental burns: Lodge splash protection

Lift and place hot food: stainless steel spider

For those who prefer deep frying: Cuisinart Deep Fryer

Add the chopped cauliflower to the bowl. Mix with grated parmesan, grated mozzarella and egg. I also added some salt, pepper, dry basil and garlic powder. The residual heat from the cauliflower should melt some of the cheese, but not boil the egg. Place this mixture in the refrigerator for at least 20 minutes to firm up.

Pour the breadcrumbs into a small bowl. I rolled the chilled cauliflower mixture into balls slightly larger than a golf ball, but you can make them smaller (or larger) if you like. I found that the mixture softened in the hot oil, causing some of the balls to flatter than others. While arborio rice is high in starch, which helps keep its ball shape, cauliflower is not. If you decide to roll out a larger size, you may risk getting a flatter shape later.

When all the balls are formed, roll them in breadcrumbs and place on a plate or tray. Fry them in a skillet with about half an inch of neutral frying oil. Fry the first side for one to two minutes, or until browned, then flip to fry the other side. Pat the cauliflower arancini dry on a paper towel and cool on a wire rack.

This recipe yielded nine cauliflower balls. You can eat them straight from the cooling rack (let them cool for a few minutes first), but it’s best to serve them with a bowl of marinara sauce.

arancini cauliflower

Ingredients:

• 1 package frozen cauliflower with rice (12 oz package)
• ¼ cup grated Parmesan
• ½ cup grated mozzarella
• 1 egg
• ¾ teaspoon salt
• ¼ teaspoon garlic powder
• Heavy pinch of black pepper
• Large pinch of dry basil
• ¼ cup peas (optional)
• 2 tablespoons finely grated panko
• ¼ cup plain breadcrumbs
• Neutral oil for frying (rapeseed, corn or vegetable oil)

Heat the cauliflower in a skillet to thaw and evaporate excess water. Let it cool down a bit. Add cheese and egg while still warm. Add salt, garlic powder, pepper, dry basil, and peas (if using). Blend until well blended. Cool in the refrigerator for 20 minutes.

Heat half and an inch of frying oil to 350-360°F in a skillet. Mix breadcrumbs and breadcrumbs in a small bowl. While the oil is heating, roll the cauliflower mixture into 8-10 balls. Roll the balls in breadcrumbs to coat.

Fry two to three arancini at a time for 1-2 minutes on both sides or until well browned. Pat dry with paper towel and cool on a wire rack. Serve hot.