Categories: Pasta

Ingredients

• 1 head cauliflower, cleaned and chopped
• 1 1/2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• 2 ounces cream cheese, softened
• 2 egg yolks, lightly beaten
• 10 ounces fresh mozzarella, cubed and divided
• salt and pepper to taste
• coating:
• 2 cups panko breadcrumbs
• 2 1/2 tablespoons melted butter, cooled
• 1 1/2 cups all purpose flour
• 2 eggs, lightly beaten
• marinara sauce for serving

Directions

1. Preheat oven to 375˚F.

2. Place cauliflower pieces into a food processor and pulse until finely “riced”.

3. Place a skillet over medium heat and add oil.

4. Once skillet is hot add cauliflower and garlic and sauté for 2 to 3 minutes.

5. Transfer cauliflower mixture onto a clean piece of cheesecloth and squeeze as much liquid from the cauliflower as possible.

6. Transfer drained cauliflower to a mixing bowl and add Parmesan, cream cheese, egg yolks, and salt and pepper and stir until completely combined.

7. Cover and refrigerate for 1 hour.

8. Remove mixture from refrigerator and take 2/3 cup of the mixture and slightly flatten into your palm. Add 2 ounces of cheese into the center and completely seal cheese in the center and roll cauliflower mixture into a ball. Set aside and repeat until all the mixture and cheese have been used.

9. In a shallow baking dish combine the panko breadcrumbs and melted butter until well combined. Set aside.

10. . Dredge each cheese stuffed ball into the flour until completely coated, (shaking off any excess), followed by the beaten eggs and finally into the panko breadcrumbs.

11. . Lightly season each coated cauliflower ball with salt and place onto a lightly greased baking sheet, about 1 inch apart.

12. . Bake the arancini for 20 to 25 minutes or until golden brown and cheese in the center of each ball has melted.

13. . Remove from heat and serve with marinara sauce and more grated Parmesan, if desired. Serve.

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