1 Italian chicken sausage link, casing removed, 2 3/4oz
2 1/4 cups riced cauliflower, frozen works great
1/4 teaspoon kosher salt
2 tablespoons homemade marinara, plus optional more for serving
1/2 cup part skim shredded mozzarella
1 large egg, beaten
1/4 cup bread crumbs, or gluten-free crumbs
1 tablespoon grated Pecorino Romano or parmesan
cooking spray
Instructions
Heat a medium skillet over medium-high heat.
Add the sausage and cook, breaking the meat up
with spoon as it cooks as small as you can,
about 4 to 5 minutes.
Add the cauliflower, salt and marinara and cook
6 minutes on medium heat, stirring until the
cauliflower is tender and heated through.
Remove from heat and add the mozzarella cheese to
the skillet and stir well to mix. Let it cool 3 to
4 minutes, until it’s easy to handle.
Spray a 1/4 cup measuring cup with cooking
spray and fill with cauliflower mixture,
leveling the top. Use a small spoon to scoop
out into your palm and roll into a ball. Set
aside on a dish.
Repeat with the remaining cauliflower, you
should have 6 balls.
Place the egg in one bowl and the breadcrumbs
in another.
Add the parmesan to the crumbs and mix.
Dip the ball in the egg, then in the crumbs and
transfer to a baking sheet. Spray the top with
cooking spray.
If baking in the oven, bake 425F 25 minutes,
until golden. If making in the air fryer, bake
400F for 9 minutes turning halfway until
golden.
Serve with marinara sauce, for dipping.
Originally Submitted
9/3/2020
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