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Cauliflower Rice Arancini Balls

Makes 12


  1. In your food processor blitz the cauliflower florets until a grain like consistency is achieved. It will only take a minute.
  2. Heat a large pan or wok on medium heat with olive oil.
  3. Add the spring onion and saute for 1 minute.
  4. Add the cauliflower and stir for 1 minute.
  5. Add the turmeric, black pepper,  salt and oregano and stir in for 3 minutes to soften the cauliflower.
  6.  Take the pan off the heat, stir in the parmesan and parsley and set aside for 10 minutes to cool.
  7. Add the beaten egg to the cauliflower and stir in.
  8. Cover a tray with grease proof paper.
  9. Spoon the mixture into your hand, squeeze out any excess liquid and roll into balls.
  10. Put them onto your tray and refrigerate for an hour.
  11. In 3  bowls separately add the flour, beaten egg and bread crumbs.
  12. Get your cauliflower balls out of the fridge.
  13. Dip each ball in each bowl covering them completely starting with the flour, then the egg and finally the bread crumbs.
  14. Refrigerate for 30 minutes.

For the sauce.

  1. In your food processor add the tomato frito with the garlic, apple cider vinegar, salt, herbs and spices.
  2. Blend all of the ingredients until a nice smooth consistency is achieved.
  3. Pour the tomato sauce in to a pan and on medium heat simmer until ready to plate.
  4. In a large frying pan heat the cup of oil on a medium to high heat.
  5. Get the cauliflower balls out of the fridge.
  6. In small batches of 3 fry each ball on each side for 2 to 3 minutes or until golden brown.
  7. Transfer to a paper towel to drain.

Serve the cauliflower rice arancini balls with the tomato sauce and enjoy!

You will need:

1 head of cauliflower cut into florets, washed and drained

1 beaten egg

1 cup of grated parmesan cheese

1 cup of roughly chopped fresh parsley

1 finely sliced spring onion

1 teaspoon of turmeric

1 teaspoon of black pepper

¼ teaspoon of salt

1 tablespoon of dried oregano

1 tablespoon of olive oil

1 cup of oil of your choosing for frying - I use olive oil.

For the breading:

1 cup of flour ( I use chickpea flour )

1 beaten egg

1 cup of breadcrumbs ( I use gluten free )

For the sauce:

1 cup of tomato frito/passata

1 minced clove of garlic

1 tablespoon of apple cider vinegar

½ teaspoon of turmeric

½ teaspoon of black pepper

A pinch of salt

1 tablespoon of dried rosemary

Cauliflower Rice Arancini Balls