Parmesan Tomato Cauliflower Arancini: A Healthier, Crispy Italian Delight
Parmesan Tomato Cauliflower Arancini are crisp balls of happiness with a savory and cheesy filling! By swapping rice for cauliflower rice, the traditional recipe gets lightened up just enough to make you feel less guilty about eating them. š
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 ān Knife!
There’s an undeniable magic to Italian arancini ā those perfectly golden, crispy fried rice balls bursting with savory flavors. They are the ultimate comfort food, a delightful appetizer, or a satisfying snack that instantly transports you to the heart of Sicily. However, traditional arancini, while incredibly delicious, can sometimes feel a bit heavy. What if we could capture all that incredible taste and irresistible texture while making them just a little bit lighter? I’ve discovered a revolutionary way to do just that, and it involves a simple yet brilliant ingredient swap that will change your arancini game forever.
The secret to these lightened-up, flavorful arancini lies in one key ingredient: cauliflower rice. This ingenious substitute allows us to enjoy the beloved Italian classic with a fraction of the carbs and calories, without sacrificing any of the indulgent satisfaction. Prepare yourself for a truly guilt-free indulgence that doesn’t compromise on taste!
Embracing the Cauliflower Rice Revolution
Cauliflower has become a culinary superstar, transforming into everything from pizza crusts to mashed “potatoes.” But perhaps its most brilliant application is as a rice substitute. Cauliflower rice mimics the texture of grain beautifully, making it an ideal candidate for dishes where you want a lighter base. The best part? It absorbs flavors like a dream, making it a perfect canvas for robust Italian seasonings.
While making cauliflower rice from scratch is an option, it often involves a food processor, a bit of mess, and extra time ā something many of us don’t have during busy weeknights. That’s where Sprouts Organic Riced Cauliflower truly shines. It’s a lifesaver for anyone looking to incorporate healthier alternatives into their diet without added stress. With Sprouts’ pre-riced cauliflower, you can have a piping hot, perfectly cooked base in mere minutes, ready to be transformed into something extraordinary.
This convenience isn’t just for side dishes. As soon as I experienced the ease and versatility of Sprouts Organic Riced Cauliflower, my mind immediately went to creative culinary possibilities. After enjoying it in simple, savory preparations like cilantro lime flavored cauliflower rice, I knew I had to push the boundaries. And that’s when it hit me: arancini. Could this humble vegetable transform a rich, traditional Italian dish into something equally delicious, yet delightfully lighter?
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The answer, to my absolute delight, was a resounding “TA-DA!” What emerged from my kitchen were gorgeous, perfectly golden arancini. Not just any arancini, but arancini that were MADE HEALTHIER. Never before did I think such a delicious, indulgent snack could be lightened without losing its soul. But with Sprouts riced cauliflower, it’s not only possible but incredibly easy.
The Perfect Blend of Italian Flavors
These Parmesan Tomato Cauliflower Arancini are more than just a lighter alternative; they are a celebration of vibrant Italian flavors. Each crispy ball is packed with a harmonious blend of ingredients that ensure every bite is rich, aromatic, and utterly satisfying. The foundation of our arancini is the subtly flavored cauliflower rice, which readily soaks up the essence of tomato puree, fresh garlic, and fragrant basil. These classic Italian elements create a bright, savory core that is both comforting and exciting.
But what truly elevates these arancini is the cheese! A generous amount of grated Parmesan adds a sharp, salty depth that is unmistakably Italian, while shredded mozzarella cheese melts into gooey pockets of pure bliss. When you bite into one of these golden spheres, youāre met with a warm, stretchy, cheesy interior that perfectly complements the crispy exterior. A hint of red pepper flakes adds a gentle warmth, waking up the palate and ensuring that these treats are far from bland.
The combination of these ingredients ensures a taste profile that is both familiar and exciting. The bold Italian flavors mingle beautifully with the subtle cauliflower base, creating an appetizer that is hearty enough to satisfy, yet light enough to leave you craving just one more. Trust me, these are the kind of “balls of happiness” that you won’t be able to stop at just one, that’s for sure. They are an experience for your taste buds, a delightful surprise that proves healthy eating can be incredibly delicious.
Crafting Your Crispy Cauliflower Arancini
Making these Parmesan Tomato Cauliflower Arancini is a straightforward process, made even easier with convenient pre-riced cauliflower. Hereās a breakdown of the key steps to ensure perfect, crispy results:
Preparing the Cauliflower Base
The first crucial step is properly preparing your cauliflower rice. Even though Sprouts Organic Riced Cauliflower is pre-riced, it still contains moisture. To prevent soggy arancini, microwave the cauliflower rice briefly and then drain out all excess water using a fine mesh sieve. Gently pressing the cauliflower rice will help extract any stubborn liquid, ensuring a firmer, more manageable mixture that will hold its shape when fried.
Mixing and Chilling
Once drained, combine the cauliflower rice with the tomato puree, grated Parmesan, shredded mozzarella, minced garlic, red pepper flakes, and fresh basil. Mix thoroughly until all ingredients are well incorporated. This mixture then needs to chill in the refrigerator for at least 30 minutes. This chilling period is vital as it allows the flavors to meld and the mixture to firm up, making it much easier to form into tight, cohesive balls.
The Perfect Dredging Station
A classic breading technique gives these arancini their signature crispy exterior. Set up a simple dredging station with two bowls: one for the lightly beaten eggs and another for Italian seasoned breadcrumbs. The order is important: a dip in breadcrumbs, then egg, then breadcrumbs again. This double-coating ensures a robust crust that gets perfectly golden and crisp when fried.
Frying for Golden Perfection
Heat a heavy-bottomed pan with vegetable oil to 375Ā°F. If you don’t have a thermometer, a simple test is to drop a few grains of cooled cauliflower rice into the oil; if they sizzle immediately, your oil is ready. Carefully form the chilled cauliflower mixture into tight, 1 1/2 to 2-inch balls. The key here is to pack them firmly so they donāt fall apart during frying. Dredge each ball as described and then gently add them to the hot oil in batches of 3-4, being careful not to overcrowd the pan. Overcrowding can lower the oil temperature and lead to greasy arancini. Fry for approximately 2 minutes per batch, or until beautifully golden brown. Remove them from the oil and place them on paper towels to drain any excess oil, ensuring maximum crispness.
The Irresistible Creamy Basil Pesto Sauce
While these Parmesan Tomato Cauliflower Arancini are utterly delicious on their own, pairing them with a creamy basil pesto dipping sauce takes them to another level. This simple yet elegant sauce provides a fresh, herby contrast to the rich, savory arancini. To make it, simply stir together softened cream cheese, prepared basil pesto, a squeeze of lemon juice for brightness, black pepper, a pinch of salt, and a splash of milk until smooth and creamy. The cool, vibrant pesto sauce perfectly balances the warmth and richness of the fried cauliflower balls, creating a truly unforgettable culinary experience. Keep it chilled in the refrigerator until you’re ready to serve, allowing the flavors to fully develop.
These arancini are perfect for entertaining, a delightful appetizer for a dinner party, or even a fun, light lunch. They prove that you don’t have to sacrifice flavor or indulgence when opting for healthier ingredients. So, head to your local Sprouts and pick up a pack of their organic riced cauliflower (you can find it in the freezer section!) so you can make these bad boys for yourself!
Want more arancini to devour? Check out these other creative recipes:
- Pulled Pork Arancini
- Mexican Arancini with Avocado Cilantro Dipping Sauce
- Beer & Bacon Arancini
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This Recipeās Must Haves
- Cuisinart Boxed Grater
- Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round Dutch Oven
- Helen Chenās Asian Kitchen Stainless Steel Spider Strainer
- Simply Gourmet Premium Mixing Bowls
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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
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Place cauliflower rice in a microwave safe bowl. Cover with cling wrap and microwave for 2 to 3 minutes.
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Remove from microwave and drain out excess water. I used a fine mesh sieve to do this. Gently press the cauliflower rice to get out additional excess liquid.
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Place drained cauliflower rice in a bowl. Stir in tomato puree, parmesan, mozzarella, garlic, red pepper flakes and basil. Let chill in the refrigerator for at least 30 minutes.
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While the rice is chilling, create the creamy basil pesto sauce. In medium bowl stir together cream cheese, pesto, lemon juice, pepper, salt and milk until smooth. Place in the refrigerator until ready to serve.
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Prepare your dredging station by setting out 2 bowls. In one bowl, add eggs and lightly beat them. In the second bowl, add the breadcrumbs.
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Heat up enough oil for frying in a heavy bottom pan (my oil was about 2ā to 3ā deep). Heat your oil to 375Ā°F, or, if you don’t have a thermometer, once the oil begins to shimmer, drop in a test couple grains of cooled cauliflower rice ā if they start to sizzle, the oil is ready!
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Remove rice mixture from refrigerator. Form balls of rice in your hands, packing them tightly. My arancini were about 1 1/2 to 2 inches thick. Dip each ball of rice into the breadcrumbs, then the egg, then the breadcrumbs again before carefully adding to the hot oil. Fry until golden brown, approximately 2 minutes, remove from oil and set on paper towels to drain. Repeat in batches of 3-4, making sure you do not overcrowd the pan.
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Serve warm with creamy basil pesto dipping sauce.