INGREDIENTS

• 1 large cauliflower (grated)
• 1 egg
• 3 cups of grated mozzarella
• 1 tsp of dry oregano
• fresh thyme
• salt
• 1 tbsp of water or oil
• 1 ½ cups of almond meal
• 1 cup of parmesan (finely grated)
• 20g butter

Optional extras:

• Serve with your favourite sugo sauce or other pasta sauce

METHOD

1. Grate the cauliflower (using the second largest grate is using a box grater).
2. Melt the butter in a pan and cook the cauliflower, stirring quite often along with the herbs and salt until the cauliflower has softened. Approximately 7 minutes.
3. Remove from the heat and set aside to cool until lukewarm. Transfer the cauliflower into a bowl, add the grated mozzarella, add the egg, 1 tablespoon of water or oil and using your hands mix all of the ingredients through until well combined. Place the cauliflower mixture into the fridge for 30 minutes. 
4. Preheat the oven to 180 degrees.
5. In a small plate add the almond meal and parmesan and mix together.
6. Lightly butter the muffin tray. 
7. Remove the bowl of cauliflower mixture from the fridge. Taking a large tablespoon of mixture use your hands to shape the cauliflower mixture into a tight ball, squeezing it and evening the surfaces then place into the almond meal mix coating the surfaces really well. 
8. Place each coated cauliflower arancini into muffin trays (or another tray that will hold the arancini shape) and place into the oven to bake for 30-40 minutes or until golden brown. 
9. While the arancini are baking use or create your favourite sugo/red sauce. Enjoy and serve immediately with a sauce whilst still hot so the cheese in the arancini is still melted.

Notes:

• You will need a muffin tray for this recipe.

Prep time: 45 minutes
Cook time: 30 - 40 minutes
Makes 12 medium arancini balls

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.