Ingredients:

  • 5 cups (about 500 g) riced cauliflower (from 1 medium head or pre-riced)
  • 1 tbsp (15 ml) olive oil
  • 1 small clove garlic, minced
  • 1 tsp (5 g) kosher salt
  • 1/2 tsp (1 g) freshly ground black pepper
  • 1/2 cup (45–50 g) finely grated Parmesan or Pecorino
  • 1 cup (100 g) shredded mozzarella, divided (about 3/4 cup to mix + 12 small cubes reserved)
  • 2 large eggs, lightly beaten (for binding)
  • 1/2 cup (50 g) panko breadcrumbs (to help bind the mixture)
  • 2 tbsp (8 g) chopped fresh parsley
  • Optional: 1/4 tsp red pepper flakes
  • Coating: 1/2 cup (60 g) all-purpose flour (or 1:1 gluten-free flour)
  • Coating: 1 large egg, beaten (for dredging)
  • Coating: 1 cup (100 g) panko breadcrumbs (for final coat; use gluten-free panko if needed)
  • Neutral oil for frying (vegetable, canola, or peanut): 2–3 cups (480–720 ml) or spray if baking/air-frying
  • 1 cup (240 ml) marinara sauce, warmed, for serving
  • Lemon wedges, optional

Instructions:

  1. Rice the cauliflower using a food processor or box grater. Pulse to a rice-like texture or use pre-riced cauliflower.
  2. Sauté the riced cauliflower with olive oil and minced garlic over medium heat 4–6 minutes, stirring, until softened and mostly dry. Cool slightly.
  3. Transfer the warm cauliflower to a cheesecloth or clean kitchen towel and squeeze firmly to remove as much moisture as possible; moisture removal is critical.
  4. In a bowl, combine drained cauliflower, grated Parmesan, 3/4 cup shredded mozzarella, 2 beaten eggs, 1/2 cup panko, chopped parsley, salt, pepper and red pepper flakes if using. Mix until cohesive and chill the mixture 30–45 minutes to firm up.
  5. Cut remaining mozzarella into 12 small cubes (about 3/4–1 tsp each). Set up dredging station with flour, beaten egg, and panko breadcrumbs.
  6. With damp hands, portion about 2.5 tbsp (golf-ball size) of chilled mixture, flatten into a disc, place a mozzarella cube in the center and form into a sealed ball. Repeat to make 12 balls. Chill formed balls 10 minutes if possible.
  7. Bread each ball by rolling in flour, shaking off excess, dipping in beaten egg, then coating evenly with panko. Place on a parchment-lined tray and chill 10 minutes to help the coating set.
  8. Fry or bake/air-fry: For frying, heat oil to 350°F (175°C) and fry 3–4 arancini at a time for 3–4 minutes until deep golden and crisp; drain on a wire rack. For baking, spray with oil and bake at 425°F (220°C) 20–25 minutes, turning once. For air fryer, cook at 375°F (190°C) 12–18 minutes, shaking once, until golden and crisp.
  9. Let rest 1–2 minutes, then serve warm with marinara or lemon aioli. Check that internal cheese is melted and that interior reaches about 165°F (74°C) if using a thermometer.