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Recipes
Paneer Cauliflower Rice Arancini
Cauliflower rice is mixed with a blend of ingredients not only to bind, but to also add so much flavor. Gopi Paneer, although not much of a melting cheese, became super smooth and creamy, and complimented these rice balls so perfectly.
Written by: Charlotte Fashion Plate
Serves: 8
Prep Time:
Cook Time: 28 minutes
Ingredients
- 16 ounces cauliflower rice, warm
- 3 to 4 ounces Gopi Paneer
- 2 tablespoons marinara
- 1/2 cup Parmesan cheese, plus more for garnish
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon flour, plus
- 1/2 cup seasoned bread crumbs
- 1/2 cup panko
- 2 tablespoons Parmesan cheese
- 2 eggs
- 1 tablespoon milk or cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- oil for frying
- 1 tablespoon fresh basil, for garnish
- marinara for serving
Cooking Instructions
- Cook the cauliflower rice according to package directions.
- Drain any excess liquid and place into a bowl.
- Add the Parmesan cheese, two tablespoons of marinara, black pepper, and garlic powder.
- Mix. Check consistency.
- Add the flour. If the rice forms a ball, not need to add more flour. If not, add flour until the rice binds.
- Place two spoonfuls of the cauliflower rice mixture into the palm of your hand.
- Place a small chunk of Gopi Paneer in the center.
- Wrap the rice around the cheese to form a ball. Finish with the remaining rice mixture.
- Place on platter and into fridge for at least 10 minutes to set.
- Heat enough oil in a pan for a medium fry. Oil should not be too hot!
- Mix the both bread crumbs and the Parmesan cheese in a separate bowl.
- In another bowl, whisk together the eggs, cream, salt and pepper.
- Dredge each rice ball into the egg. Fully coat in the bread crumb mixture.
- Fry until golden brown.
- Salt immediately.
- To serve, add a spoonful of marinara onto a plate. Place a rice ball.
- Garnish with fresh basil and freshly grated Parmesan cheese.
- ENJOY!