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Cauliflower Rice Arancini Recipe

Prep Time

35 Minutes

Cook Time

4 (makes 8 arancini)


1 package Green Giant® Riced Veggies Cauliflower
1/4 cup whipped cream cheese
1/4 cup (1 oz.) grated parmesan cheese
1/4 cup (2 oz.) shredded mozzarella cheese
8 (3/4-inch) cubes low-moisture mozzarella cheese
1/4 tsp. kosher salt
Cooking spray

1/2 cup all-purpose flour

1 large egg, beaten
1 cup panko breadcrumbs
marinara sauce for dipping


Microwave or steam cauliflower rice per package instructions
In a medium bowl combine the hot cauliflower rice, shredded mozzarella, parmesan, cream cheese and salt. Stir until combined and the cheeses have melted from the heat of the rice.
Scoop 3 tablespoons of the rice mixture onto a piece of plastic wrap and flatten into a disc. Place one cube of mozzarella in the center of the disc and use the saran wrap to help fold the rice around the piece of cheese. Twist the plastic wrap tightly to shape and form a round ball. Remove from plastic wrap and set rice ball on a large plate or baking sheet. Repeat with remaining cauliflower rice mixture until you have 7-8 balls.
Place the flour in a shallow bowl. Place panko in another shallow bowl and beat the egg in a third shallow bowl.
Dredge each cauliflower rice ball in flour, then dip in egg, and then coat in panko. Set aside on a plate or baking sheet and repeat with remaining rice balls.
Preheat air fryer for 10 minutes at 400°F, spritz the basket with oil and place the cauliflower rice balls in the basket. Set the air fryer to 350°F and cook the rice balls for 5 minutes. Flip them over, spritz with cooking oil and crisp for another 5 minutes. Remove and set on a cooling rack.
Serve warm with marinara sauce for dipping.