Cauliflower Rice Arancini

Ingredients

• 1 Italian chicken sausage link (casing removed (2 3/4 oz))
• 2 1/4 cup riced cauliflower (frozen works great)
• 1/4 tsp kosher salt
• 2 tbsp 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 tbsp grated Pecorino Romano or parmesan*
• cooking spray

Instructions

1. 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.
2. Add the cauliflower, salt and marinara and cook 6 minutes on medium heat, stirring until the cauliflower is tender and heated through.
3. 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.
4. 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.
5. Repeat with the remaining cauliflower, you should have 6 balls.
6. Place the egg in one bowl and the breadcrumbs in another.
7. Add the parmesan to the crumbs and mix.
8. Dip the ball in the egg, then in the crumbs and transfer to a baking sheet. Spray the top with cooking spray.
9. 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.
10. Serve with marinara sauce, for dipping.