Cauliflower Arancini Balls

Vegan | Vegetarian | Meal Prep | Family Food | Comfort Food

CARBS	KCALS	TIME	SERVES	VEG SERVINGS
39g	40	60 mins	4	1

MADE WITH RICED CAULIFLOWER

A light take on the classic Italian dish made with Riced Cauliflower, vegan mozzarella and nutritional yeast.

Ingredients:

First, soak cashew nuts in water overnight or boiling water for a minimum of an hour.
Drain them and add them to a blender along with the rest of the ingredients for the vegan mozzarella.
Blend on a high speed until smooth.
In a saucepan over a medium heat add the mixture and stir continuously for a few minutes until the sauce starts to thicken and become elastic.
Take off heat and leave to one side.
In a large bowl combine the cauli rice and 1 slice of breads worth of breadcrumbs.
Add the olive oil, basil, garlic, salt and pepper. Combine.
Next add the mozzarella to the same bowl, and thoroughly combine.
Place mixture in fridge for 30 minutes.
In a separate mixture bowl combine the remaining 2 slices of breads worth of breadcrumbs and a nutritional yeast.
Gently roll the mixture into balls and then roll them in the breadcrumbs to completely coat them.
Preheat oven to 350F and line a baking tray with parchment paper.
Next in a saucepan over a medium heat add the vegetable oil and fry the balls for a couple of minutes each side until they start to brown. Carefully remove any excess oil with tissue or similar, and place them on the baking tray.
Bake in the oven for 15 minutes before serving with your ingredients of choice, or a marinara sauce with fresh basil.