Tuesday, February 3, 2015

Low(er) Carb Arancini....Vegan Cauliflower Arancini!

Yes, this is what you want to eat tonight!  Trust me!  Sure, I have already done a more traditional style vegan arancini, but this one has ditched the rice for a more healthy approach to the indulgent, Italian comfort food.

If you have followed my blog in the past, this is not the first time I have used grated cauliflower in place of rice.  I think manipulated vegetables and fruits to resemble other items is one of my favorite things to do.  Not only does this make your menu a bit healthier, but it also has your creative juices flowing.

So here's the thing with making your own arancini;  You can really add in whatever you want to the center of the "rice" ball!  When you cut it open, there is a nice, little tasty surprise waiting for your taste buds.  Some of my favorite fillings are arugula pesto, vegan cheese, or a sundried tomato pesto. 

Vegan Cauliflower Arancini

1 head cauliflower
1 garlic clove, minced
s+p to taste
1 tbsp milled flax seed, mixed with 3 tbsp water (or your choice of egg replacer)
vegan mozzarella cheese (optional)
1/2 c panko bread crumbs
2 tsp dried oregano
2 tsp dried basil
1 tbsp evoo

Preheat oven to 400.
With a cheese grater, grate your cauliflower into "rice kernels".  In a saute pan, heat evoo over med-high and saute garlic and grated cauliflower for about 5-7 minutes.  Season with salt and pepper to taste and set aside to cool.
Whisk together the flax egg mixture in a small bowl.  In a separate bowl, mix together panko crumbs, oregano and basil. With your hands, form a small ball with the cauliflower rice, roll into the flax egg mixture and then roll in the panko crumbs.  With your finger, create a hole through each ball and add in vegan cheese and pesto (or whatever filling you desire).  Place arancini balls on a baking sheet, and bake for roughly 20 minutes.  Serve with your favorite tomato sauce.

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