This Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights. Today Gitty Rapoport presents a healthy spin on a classic Italian appetizer: cauliflower arancini with homemade marinara Sauce.
Arancini is a Sicilian delicacy of fried rice balls stuffed with cheese or beef. The word Arancini in Italian means “little orange,” a reference to the golden color these rice balls have once they’re fried.
This recipe is a healthy variation of the classic Arancini, substituting rice for cauliflower and baking the Arancini instead of frying. But your guests will never guess it’s healthy – it tastes just as good as the original!
Watch below as Gitty Rapoport demonstrates her Arancini recipe.
You will need:
1 tbsp olive oil
4 cloves garlic (diced)
2 packages riced cauliflower (frozen) ½ tsp oregano
½ tsp basil
1 tsp smoked paprika
½ tsp chili powder (optional)
1½ cup shredded cheese
¼ cup grated Parmesan cheese ½ block mozzarella (½ inch cubes) 4 egg yolks
¼ cup flour
Salt and pepper
1 egg (whisked)
½ cup panko crumbs
1 onion (diced)
4-5 cloves garlic (crushed)
1-2 overripe tomatoes (diced)
14 oz tomato sauce
Preheat oven to 400°F
Heat oil in a pan. Add cauliflower rice, garlic and spices. Saute until cauliflower is tender and juices evaporate.
Add shredded and Parmesan cheeses, mix well and transfer to a bowl to cool.
Form into a ball using a cookie scoop and push a cube of mozzarella into the center. Dredge in egg, coat in panko crumbs and transfer to a lined baking sheet.
Bake for 30-35 minutes until crispy.
Meanwhile, heat more oil in a pan. Add in onions and saute until translucent. Stir in garlic and then add tomatoes. Saute until they begin to fall apart. Add tomato sauce and spices. Simmer on low for 30 minutes. Stir occasionally.
Plate the cauliflower arancini and serve with marinara sauce.