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You are here: Home / Appetizers / Baked Cauliflower Rice Balls (Italian Arancini)

May 31, 2020

Baked Cauliflower Rice Balls (Italian Arancini)

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These Baked Cauliflower Rice Balls (Arancini) swap cauliflower instead of rice to deliver a veggie-packed, healthy alternative to traditional Italian rice balls. Enjoy this baked version of classic Italian Arancini for lunch, dinner, or as an appetizer.

3 baked cauliflower rice balls drizzled with tomato sauce, topped with basil on a white plate

If you’re lucky enough to enjoy my Nonna’s rice ball recipe, you’ll never forget it. Her traditional version is crispy on the outside and soft on the inside, stuffed with mozzarella and ground meat.

My Nonna was sweet enough to make a gluten-free, plant-based version with Jimmy and I (using Miyoko’s mozzarella + Beyond Burger) and it was life-changing. Like, I would eat them every day if possible. Unfortunately, they’re fried sooo both my stomach and skin said otherwise.

But that’s okay, because we love a good food challenge here. This meant creating a delicious, oil-free alternative, but I didn’t stop there: I also cut out the rice and substituted it for cauliflower! The result is a delicious, healthy cauliflower rice ball that you can enjoy as often as you’d like.

this recipe is:

  • vegan + vegetarian
  • gluten-free
  • grain-free
  • refined sugar-free
  • oil-free
  • paleo
  • dairy-free
  • corn-free
  • soy-free
  • peanut-free
12 cauliflower Rice Balls prepped on a baking sheet

Recipe Ingredients + Tools

  • Parchment paper
  • Riced cauliflower
  • Chia seeds
  • Gluten-free breadcrumbs (I also like Trader Joe’s GF Crumbs)
  • Paleo flour or gluten free flour
  • Tomato purée or tomato sauce
  • Vegan mozzarella cheese shreds
  • Garlic
  • Basil
  • Salt
  • Pepper

How to make healthy baked Italian cauliflower rice balls:

These Italian Cauliflower Rice Balls are simple and delicious! To make them, combine the riced cauliflower, chia egg, breadcrumbs, paleo flour, tomato purée, vegan mozzarella, garlic, basil, sea salt, and pepper in a bowl. Mix well, then refrigerate for 20 minutes to set.

Make the rice ball coating by mixing breadcrumbs, sea salt, pepper, basil, and garlic powder in a small bowl. Begin forming the rice balls by scooping ~4 tablespoons of the base, then roll the rice balls in the small bowl to evenly coat.

Place on a baking sheet lined with parchment paper, then bake for 25-30 minutes (until golden) at 400º. Serve with warm tomato sauce, and top with fresh basil and vegan mozzarella or parmesan.

Recipe FAQs:

Can I make these completely grain-free?

Yes, use paleo flour and paleo breadcrumbs.

Can I make these ahead for meal prep?

Yes! I recommend storing the rice balls in a separate container than the tomato sauce. If you heat them in the microwave they’ll be soft, and if you heat them in the oven or toaster oven they’ll be crispy. Pour warm tomato sauce over right before eating.

Can I make riced cauliflower myself?

Yes, I recommend using a food processor to rice the cauliflower, then squeeze the excess moisture out with a paper towel or cheesecloth.

Will an air fryer work instead of an oven?

Yes, reduce the time to 15-20 minutes and check on them halfway through.

If you try this Cauliflower Rice Ball recipe, please leave a comment and rate it below. Would love to hear what you think!

3 baked cauliflower rice balls drizzled with tomato sauce, topped with basil on a white plate

Baked Italian Cauliflower Rice Balls Arancini

Plantivore Kitchen
Comforting and healthy Italian Arancini made with riced cauliflower instead of traditional rice. Perfect for dinner paired with Italian lentil soup.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Fridge Time 20 mins
Total Time 1 hr
Course Appetizer, Dinner, Main Course
Cuisine Italian
Servings 12 rice balls

Ingredients
  

Rice Ball Base

  • 4 cups riced cauliflower
  • 1 tablespoon chia seeds
  • 3 tablespoons water for chia egg
  • 1 cup gluten free breadcrumbs
  • 3 tablespoons paleo flour or 1:1 gluten-free flour
  • ¼ cup tomato purée or sauce
  • ½ cup vegan mozzarella cheese shreds
  • 4 cloves garlic minced
  • 5 leaves basil minced
  • ⅛ teaspoon sea salt
  • ½ teaspoon black pepper

Rice Ball Coating

  • ⅓ cup gluten-free breadcrumbs or rice crumbs
  • ⅛ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried basil
  • ¼ teaspoon garlic powder

Instructions
 

  • Preheat oven to 400° and line a baking sheet with parchment paper.
  • Prep chia egg by combining chia seeds with water, set aside for 5 min to thicken. Combine all rice ball base ingredients and mix well. Refrigerate for 20 minutes.
  • Begin forming balls by scooping ~4 tablespoon of the base.
  • Mix the coating ingredients in a small bowl. Roll the rice balls in the small bowl to evenly coat.
  • Place on baking sheet lined with parchment paper, then bake for 25-30 min until golden.
  • Serve with drizzled warm tomato sauce, and top with fresh basil and vegan mozzarella or parmesan.

Video

Notes

  • Option to grind up the chia seeds in a coffee or herb grinder before making the chia egg.
  • To make this paleo and grain-free, use paleo breadcrumbs and flour.
  • If you have leftovers, store them in the fridge in an airtight container. To reheat, bake in the oven at 350º for 5-8 minutes or warm in the microwave.
Keyword Cauliflower, Low Carb, Vegan
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Filed Under: Appetizers, Main Dishes, Recipes

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Reader Interactions

Comments

  1. Vincenzo Capiche says

    June 08, 2020 at 4:12 am

    5 stars
    These were fantastic!! Next time I am going to double the recipe for lunch leftovers.

    Reply

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Hi! Welcome to Plantivore Kitchen

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I’m Lauryn – cat mom, wife, and plant-based foodie with food allergies & celiac disease living in Austin. Obsessed with travel, dumplings, pilates + yoga, beach days… Learn More →

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