Deliciously Healthy Parmesan Tomato Cauliflower Arancini: A Guilt-Free Italian Treat
Imagine sinking your teeth into a perfectly crisp, golden-brown ball, only to discover a warm, savory, and incredibly cheesy filling bursting with vibrant Italian flavors. These aren’t just any fried delights; these are Parmesan Tomato Cauliflower Arancini – truly crisp “balls of happiness”! By ingeniously swapping traditional arborio rice for nutrient-dense cauliflower rice, this beloved Italian classic gets a delightful makeover. The result? A lighter, equally satisfying version that lets you indulge without the guilt. 😉
Disclosure: This post is sponsored by Sprouts! As always, all opinions and the recipe are my own. Thanks for supporting the brands that support Cake ‘n Knife!
Finding ways to enjoy your favorite comfort foods while also keeping an eye on your health can be a culinary challenge. But what if I told you there’s a simple, delicious method to transform a traditionally rich Italian dish into something a little healthier, yet just as flavorful—if not even more so?
The secret lies in one brilliant ingredient: cauliflower rice. This versatile vegetable has revolutionized countless recipes, from stir-fries to pizza crusts, and now, it’s taking center stage in a re-imagined Italian classic.
The Cauliflower Rice Revolution: A Game Changer for Healthy Eating
Have you ever considered making cauliflower rice at home? While it’s certainly possible to grate a head of cauliflower yourself, the process can be a bit messy and time-consuming. For many, the idea of preparing cauliflower rice from scratch often leads to skipping it altogether in favor of traditional grains, simply for convenience.
Please note that some of the links below are affiliate links. If you make a purchase through one of these links, I will receive a small commission.
That was certainly my experience until I discovered Sprouts Organic Riced Cauliflower. This pre-riced, ready-to-use product has been a revelation in my kitchen. In mere minutes, you can have perfectly steamed cauliflower rice, effortlessly eliminating the stress of preparing a healthy side dish for your weekly dinner routine. It’s a true time-saver that doesn’t compromise on quality or your healthy eating goals.
After enjoying Sprouts riced cauliflower in a variety of quick, flavorful meals – like a delicious cilantro lime version – my mind started to wander. What other culinary magic could this incredible ingredient unlock? The possibilities seemed endless, and soon, a brilliant idea sparked: arancini!
The Art of Arancini: A Lighter Italian Delight
Traditional arancini, or “little oranges,” are an iconic Sicilian street food. These deep-fried rice balls are typically made with leftover risotto, stuffed with various fillings like ragù, mozzarella, and peas, then coated in breadcrumbs and fried until golden. While undeniably delicious, they can be quite heavy.
And then it hit me: TA-DA! Gorgeous, perfectly golden arancini, but this time, MADE HEALTHIER with cauliflower rice. I honestly never imagined a way to make arancini a little lighter without sacrificing any of that irresistible flavor and texture. But with Sprouts riced cauliflower, it’s not only possible but incredibly easy.
Crafting the Perfect Bite: Flavors and Textures
In just a few simple steps, you can create these delightful “balls of happiness,” generously filled with healthy cauliflower and a symphony of bold Italian flavors. This recipe brings together the robust taste of tomato, the fresh aroma of basil, a gentle kick from red pepper flakes, and the rich, nutty notes of parmesan cheese to create an interior that’s utterly mouthwatering. As you fry them to a golden perfection, the mozzarella within melts beautifully, adding that signature gooeyness that makes each bite an absolute dream.
The contrast between the wonderfully crispy exterior and the soft, savory, cheesy interior is simply divine. You’ll find yourself reaching for another, and another – it’s a guarantee. These Parmesan Tomato Cauliflower Arancini are not just a snack; they’re an experience, marrying the comforting appeal of Italian cuisine with a smart, healthy twist.
Easy Preparation: Your Guide to Crispy Cauliflower Arancini
The beauty of this recipe extends beyond its healthy attributes; it’s also remarkably straightforward to prepare. Starting with pre-riced cauliflower from Sprouts significantly cuts down on prep time. Once lightly cooked and thoroughly drained (a crucial step to prevent sogginess!), the cauliflower rice becomes the perfect canvas for your Italian flavor blend.
Mixing in the tomato puree, parmesan, mozzarella, minced garlic, fresh basil, and a touch of red pepper flakes creates a vibrant, aromatic mixture. Chilling this mixture helps it firm up, making it easier to form into uniform balls. This step is essential for arancini that hold their shape beautifully during frying.
Achieving Golden Perfection: Frying Tips
For that irresistible crispy coating, a classic dredging station is key: first, a dip in breadcrumbs, then into lightly beaten eggs, and finally back into the breadcrumbs for a double layer of crunch. When frying, maintaining the correct oil temperature (around 375°F) is vital. Too cool, and your arancini will absorb too much oil; too hot, and they’ll brown too quickly on the outside, leaving the inside less heated. Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature and lead to less crispy results. Each batch only takes about two minutes to reach that perfect golden hue.
The Perfect Accompaniment: Creamy Basil Pesto Sauce
While these Parmesan Tomato Cauliflower Arancini are spectacular on their own, pairing them with a simple yet exquisite Creamy Basil Pesto Sauce elevates the experience. The sauce combines softened cream cheese with vibrant basil pesto, a hint of lemon juice for brightness, black pepper, and a pinch of salt, all smoothed out with a touch of milk. This creamy, herbaceous dip provides a wonderful contrast to the crispy arancini, adding another layer of flavor and luxurious texture.
Ready to try this healthier, incredibly tasty Italian creation? Head to your local Sprouts and pick up a pack of their riced cauliflower – you’ll find it conveniently located in the freezer section! With this simple ingredient, you’re well on your way to making these delightful bites for yourself and your loved ones.
Looking for more arancini inspiration? Check out these other creative recipes:
- Pulled Pork Arancini
- Mexican Arancini with Avocado Cilantro Dipping Sauce
- Beer & Bacon Arancini
table of contents
Toggle
Essential Tools for Your Kitchen
To make these delightful cauliflower arancini, having the right tools on hand can make the process even smoother:
- Cuisinart Boxed Grater: Perfect for grating fresh parmesan cheese.
- Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round Dutch Oven: Ideal for deep frying, as it maintains heat evenly.
- Helen Chen’s Asian Kitchen Stainless Steel Spider Strainer: Essential for safely removing arancini from hot oil.
- Simply Gourmet Premium Mixing Bowls: For preparing your arancini mixture and dredging station.
Don’t Forget to Pin This Recipe for Later!
Make sure to save this fantastic recipe so you can easily find it whenever you crave a delicious and healthier Italian treat!
Parmesan Tomato Cauliflower Arancini
Ingredients
- 1 12 oz bag Sprouts Organic Cauliflower Rice
- 2 Tbsp tomato puree
- 1/3 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic minced
- 1/4 cup roughly chopped fresh basil
- 1/2 tsp red pepper flakes
- 1 1/2 cups Italian seasoned breadcrumbs
- 3 eggs Lightly beaten
- Vegetable oil for frying
- 5 oz cream cheese softened
- 1/3 cup prepared basil pesto
- 1 tsp lemon juice
- 1/2 tsp black pepper
- Pinch of salt
- 3 Tbsp milk
Instructions
-
Place cauliflower rice in a microwave-safe bowl. Cover with cling wrap and microwave for 2 to 3 minutes until tender.
-
Remove from microwave and immediately drain out excess water. I recommend using a fine mesh sieve for this. Gently press the cauliflower rice with a spoon or your hands (once cooled slightly) to extract as much additional liquid as possible. This step is crucial for preventing soggy arancini.
-
Place the thoroughly drained cauliflower rice in a mixing bowl. Stir in the tomato puree, grated parmesan, shredded mozzarella, minced garlic, red pepper flakes, and fresh basil until well combined. The mixture should be moist enough to hold its shape. Let it chill in the refrigerator for at least 30 minutes; this helps firm up the mixture, making it easier to form into balls.
-
While the cauliflower rice mixture is chilling, prepare the creamy basil pesto sauce. In a medium bowl, combine the softened cream cheese, prepared basil pesto, lemon juice, black pepper, and a pinch of salt. Stir vigorously until smooth and creamy. Gradually whisk in the milk until the sauce reaches your desired dipping consistency. Place in the refrigerator until ready to serve alongside your arancini.
-
Set up your dredging station by preparing two shallow bowls. In the first bowl, add the 3 lightly beaten eggs. In the second bowl, add the Italian seasoned breadcrumbs.
-
Heat enough vegetable oil for frying in a heavy-bottomed pan or Dutch oven. The oil should be about 2 to 3 inches deep to properly submerge the arancini. Heat your oil to 375°F (190°C). If you don’t have a thermometer, you can test the oil by dropping in a couple of grains of cooled cauliflower rice – if they immediately start to sizzle and bubble, the oil is ready!
-
Remove the chilled cauliflower rice mixture from the refrigerator. Take a small amount of the mixture (about 1.5 to 2 tablespoons) and firmly roll it between your palms to form a tight, compact ball, approximately 1 1/2 to 2 inches thick. Dip each ball first into the breadcrumbs, ensuring it’s fully coated. Then, dip it into the beaten egg mixture, letting any excess drip off. Finally, roll it in the breadcrumbs again for a double coating, pressing gently to adhere. Carefully place 3-4 arancini into the hot oil, ensuring you do not overcrowd the pan, which can lower the oil temperature. Fry until they are beautifully golden brown and crispy, approximately 2 minutes per batch, turning occasionally for even browning. Use a spider strainer or slotted spoon to remove the arancini from the oil and immediately transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining mixture.
-
Serve your Parmesan Tomato Cauliflower Arancini warm, accompanied by the chilled creamy basil pesto dipping sauce. Enjoy these delightful, guilt-free Italian treats!