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Cauliflower Rice Arancini

A staple of Sicilian cuisine and sure to be a fav of the fam, our Cauliflower Rice Arancini makes for fun finger food that's quick and easy to prepare when entertaining this festive season.
Photo of Cauliflower Rice Arancini

Ingredients

  • 2 small onions
  • 3 cloves garlic
  • 2/3 cup plain flour
  • 400 mL soy milk
  • 1/4 cauliflower
  • 1/2 bunch Italian parsley
  • 1 cup panko breadcrumbs
  • 1 lemon
  • 1 tablespoons olive oil
  • 1 tablespoons vegetable oil

Tzatziki

  • 1 1/2 cup coconut yoghurt
  • 1/2 lebanese cucumber, diced
  • 1 lemon, juice
  • 2 small onions
  • 3 cloves garlic
  • 2/3 cup plain flour
  • 400 mL soy milk
  • 1/4 cauliflower
  • 1/2 bunch Italian parsley
  • 1 cup panko breadcrumbs
  • 1 lemon
  • 1 tablespoons olive oil
  • 1 tablespoons vegetable oil

Tzatziki

  • 1 1/2 cup coconut yoghurt
  • 1/2 lebanese cucumber, diced
  • 1 lemon, juice

Method

  1. Step 1 of 7
    To make the filling, heat oil in a medium saucepan over medium heat. Add onions and garlic and cook for 2 minutes. Add flour and cook, stirring, for a further 2 minutes or until garlic and onions are evenly coated and the flour comes away from the sides of the pan.
  2. Step 2 of 7
    Slowly add milk in batches, whisking thoroughly between each addition until no lumps remain. Reduce heat to low and continue stirring for 2 minutes or until sauce becomes thick.
  3. Step 3 of 7
    Add cauliflower and parsley. Season and stir to combine. Place mixture into a shallow container, then cover and refrigerate for 4 hours or until completely cool and firm.
  4. Step 4 of 7
    To make the tzatziki dip, combine yoghurt, cucumber, lemon juice, and a pinch of salt in a small bowl. Set aside in the fridge.
  5. Step 5 of 7
    To make the arancini crumb, roll heaped tablespoons of filling mixture into balls. Coat each ball in flour, then dip in extra soy milk and roll in panko crumbs.
  6. Step 6 of 7
    Heat enough vegetable oil to cover the base of a medium frying pan. Shallow fry crumbed balls for 4-6 minutes over medium-high heat or until golden brown and heated through.
  7. Step 7 of 7
    Drain on a paper towel and sprinkle with salt. Serve immediately with tzatziki dip, lemon wedges, and parsley.

Nutrition per serving

2506 Kilojoules
Protein17 grams
Fat30 grams
Carbs62 grams
Sugars18 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 7
    To make the filling, heat oil in a medium saucepan over medium heat. Add onions and garlic and cook for 2 minutes. Add flour and cook, stirring, for a further 2 minutes or until garlic and onions are evenly coated and the flour comes away from the sides of the pan.
  2. Step 2 of 7
    Slowly add milk in batches, whisking thoroughly between each addition until no lumps remain. Reduce heat to low and continue stirring for 2 minutes or until sauce becomes thick.
  3. Step 3 of 7
    Add cauliflower and parsley. Season and stir to combine. Place mixture into a shallow container, then cover and refrigerate for 4 hours or until completely cool and firm.
  4. Step 4 of 7
    To make the tzatziki dip, combine yoghurt, cucumber, lemon juice, and a pinch of salt in a small bowl. Set aside in the fridge.
  5. Step 5 of 7
    To make the arancini crumb, roll heaped tablespoons of filling mixture into balls. Coat each ball in flour, then dip in extra soy milk and roll in panko crumbs.
  6. Step 6 of 7
    Heat enough vegetable oil to cover the base of a medium frying pan. Shallow fry crumbed balls for 4-6 minutes over medium-high heat or until golden brown and heated through.
  7. Step 7 of 7
    Drain on a paper towel and sprinkle with salt. Serve immediately with tzatziki dip, lemon wedges, and parsley.

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