- 1 large cauliflower (grated)
- 1 egg
- 3 cups of grated mozzarella
- 1 tsp of dry oregano
- fresh thyme
- 1 tbsp of water or oil
- 1 ½ cups of almond meal
- 1 cup of parmesan (finely grated)
- 20g butter
- Serve with your favourite sugo sauce or other pasta sauce
- Grate the cauliflower (using the second largest grate is using a box grater).
- 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.
- 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.
- Preheat the oven to 180 degrees.
- In a small plate add the almond meal and parmesan and mix together.
- Lightly butter the muffin tray.
- 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.
- 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.
- 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.
- 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.