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
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Preheat oven to 375˚F.
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Place cauliflower pieces into a food processor and pulse until finely “riced”.
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Place a skillet over medium heat and add oil.
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Once skillet is hot add cauliflower and garlic and sauté for 2 to 3 minutes.
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Transfer cauliflower mixture onto a clean piece of cheesecloth and squeeze as much liquid from the cauliflower as possible.
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Transfer drained cauliflower to a mixing bowl and add Parmesan, cream cheese, egg yolks, and salt and pepper and stir until completely combined.
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Cover and refrigerate for 1 hour.
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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.
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In a shallow baking dish combine the panko breadcrumbs and melted butter until well combined. Set aside.
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. 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.
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. Lightly season each coated cauliflower ball with salt and place onto a lightly greased baking sheet, about 1 inch apart.
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. Bake the arancini for 20 to 25 minutes or until golden brown and cheese in the center of each ball has melted.
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. Remove from heat and serve with marinara sauce and more grated Parmesan, if desired. Serve.