About
This low carb take on a classic arancini uses cauliflower in place of rice and a ground almond breading for the outside.
Although there is a reasonable amount of prep involved these are well worth the effort for a low carb lunch served with salad or as a snack with a keto dipping sauce!
Ingredients
- 3 tablespoon, grated parmesan cheese
- 2 cup cauliflower rice
- 2 teaspoon oregano, dried
- 1 ½ tablespoon olive oil
- 1 clove garlic
- 1 small raw egg
- 1 teaspoon lemon juice
- 1 teaspoon lemon peel or zest raw
- ¾ cup vegetable broth, bouillon or consomme
- 2 ¾ ounce food cupboard home baking almonds ground by sainsbury's
- ¼ cup, grated mozzarella cheese
- ¼ medium – 2 1/2" diameter white onion
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the olive oil in a large pan over a low/medium heat. Finely dice the onion and garlic and add to the pan. Sweat gently for a few minutes until tender.
- Add the cauliflower rice, stir well to combine.
- Add the stock, lemon zest and juice. Bring the mixture to a gentle boil. Simmer for 10-12 minutes or until all the liquid has evaporated.
- Add a tablespoon of the Parmesan and stir well to combine. Set aside to cool completely.
- Take a level tablespoon of the cold rice mixture at a time and spoon into a mound on a clean work surface. Press your thumb gently into the centre to create well in the middle of the rice. Repeat this nine times so you have 9 mounds of rice. Fill the center of each with grated mozzarella. Spoon the remaining rice over the top of your rice mounds and carefully shape into a ball with your hands.
- Preheat the oven to 400 degrees Fahrenheit and lightly grease a shallow oven tray with oil.
- Sprinkle the remaining Parmesan over a clean work surface and dust each arancini ball in a coating of the cheese.
- Beat the egg in a small bowl. Carefully dredge each arancini ball in the beaten egg. Alternatively, you can brush the arancini with the egg mixture until well coated.
- Add the ground almonds, oregano, salt and pepper to a mixing bowl. Stir well to combine.
- Coat each arancini ball well in the seasoned almond mixture.
- Arrange the arancini across the shallow oven tray and transfer to the oven to bake for 18-20 minutes or until piping hot and golden brown all over.
Nutrition Facts
- Servings: 3
- Calories: 328.5kcal/1374.3kJ (per serving)
- Fat: 27.3g (per serving)
- Carbs: 10.1g (per serving)
- Protein: 14.6g (per serving)