Cauliflower Rice Arancini. These crispy Cauliflower Rice Arancini balls are the perfect combination of creamy cheese and spice from the Tomato Chilli.
1 tbsp olive oil
1 onion, diced
100g pancetta slices, finely chopped
1 portion (5 cups) prepared cauliflower rice
2 egg yolks, plus
2 extra eggs to coat
1⁄2 cup mascarpone
1⁄2 cup finely grated parmesan cheese
1⁄4 cup basil, finely shredded
1⁄4 cup plain flour, plus extra to coat
125g mozzarella or gruyére cheese, cut into 8 chunks
2 cups panko crumbs
Oil, to deep fry
2 tbsp olive oil
1 small onion, diced
2 garlic cloves, chopped
1 red chilli, deseeded, chopped, or dried
red chilli flakes
2 tbsp tomato paste
1⁄2 cup red wine
400g dice tomatoes
1⁄4 cup basil leaves, torn
1 tbsp red wine vinegar
2 tsp sugar
Heat oil in a frying pan over medium heat. Cook onion and pancetta for 3 to 4 minutes or until pancetta turns lightly golden. Add to cauliflower rice. Add egg yolks, mascarpone, parmesan, basil and flour. Season and mix. If mixture is soft, chill for 30 minutes.
Divide mixture into 8 (1⁄2 cup) portions and roll into balls. Press thumb into centre of each ball to make an indent. Place a piece of cheese in each indent. Mould mixture to enclose.
Place flour in a bowl. Crack extra 2 eggs in a separate bowl and whisk lightly. Place panko in a third bowl. Gently roll balls in flour. Dip in egg, then in panko, pressing to coat. Place in fridge, on a lined baking tray, for at least 15 minutes to chill and help crumbs adhere.
To make tomato chilli, heat oil in a saucepan over medium heat and cook onion, garlic and chilli for 3 minutes or until softened. Add paste. Cook for 1 minute. Add wine. Reduce wine slightly. Add tomato, basil, vinegar and sugar. Simmer. Cook for 10 minutes or until sauce has thickened. Add oil to a saucepan until one-third full and heat over medium heat until temperature reaches 150-160°C. Cook balls, in batches, for 4 to 5 minutes or until crisp and cheese is oozy in centre. Serve balls with sauce.