xx Sydney. Did you know this cruciferous veg can be made into rice? If I use the dry ones in the plastic packaging, do I need to reconstitute? With my food allergies there are so few recipes out there that I can use without making extensive changes to them. Loved them so much we will be making this to share with the family on Christmas day. Thanks!! Loved it so I can’t wait to make this healthier version for myself. ;) you’re recipes are always awesome and unique, thanks so much!! Love your recipes, they are so good!! Just break it into pieces by hand? Better luck on the next recipe! Once chilled, use a Tablespoon or cookie scoop (I like. Yum!!!! Thank you so much for sharing! This recipe looks really healthy. Turned out perfect! What an awesome recipe! Wow, I’m impressed! Need help? They were quite easy to roll. Arancini Cooking Channel. I’m sure you’re probably thinking, ‘What the heck is arancini?’ Great question. Took a little while, but SO worth it! In a large skillet over medium heat, sauté cauliflower rice and garlic in half the olive oil (1 Tbsp as … Thanks for the great recipe, Dana! Ha!” Got ya, I thought gleefully!! My goodness, thank you for testing and bringing this to us, Dana! It should be moldable when squeezed together. xoxo. And a great way of introducing cauliflowers to the daily menu (I’m having a hard time trying to convince my two boys _aka my son and my husband_ that they are nice. I have been making so many of your recipes and they are all soooo good! This recipe starts with cauliflower. And big surprise is like you said…..overall. Learn more about the origins and history of arancini here. I’ve always wanted to make arancini since going vegan but was a bit intimidated by the prospect. you guys are amazign… xx, YUMM YUMM YUMMAH!!! We ate them too fast for leftovers. what a smart idea using cauliflower as the base. I’d hope that after all the effort I would love them but sadly, I think they’re just “okay”. Which is precisely why I wanted to experience them for myself. ), Instant Pot Black Eyed Peas (Fast, Perfect, No Soaking! thanks Sarah! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Hope you love this one! You must! They’re: SavoryFlavorfulTender on the insideCrispy on the outsideSatisfying& Surprisingly healthy. Are the sundried tomatoes you’re using dry or oil-packed? I see that someone else already asked this, but since there’s no reply… Can these be frozen, either just before or after cooking? I do! Once all are browned, place back on a baking sheet and bake in a 375-degree F (190 C) oven for 15-20 minutes. 10-ingredient vegan arancini with cauliflower rice, sun-dried tomatoes, and basil. So glad you enjoyed these! I have been eagerly awaiting this recipe since you mentioned it. I think they would be great without sauce along with an arugula salad. Thumbs up. Oh my god this was amazing…. Sooooooo good! Arancini is an Italian dish consisting of rice balls stuffed with cheese, coated in bread crumbs, and deep fried. I’ll definitely try this recipe! Tomorrow your vegan ramen!! Drooling the instant I opened my email! I have your cookbook, but for some reason I keep coming to your blog for recipes, I guess it’s force of habit. Would love to make these in bulk and defrost when convenient. I really like arancini, but I don’t make them often because, well, I don’t find them that healthy. Like using it as a pizza base etc, it’s so versatile. WOW made these last night….but used left over cooked rice from the previous night…..instead of cauliflower. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! These are the most tender, savory, and crispy balls of amazement! looove how you reinvented this recipee!! They look SO GOOD, like veggie meatballs! (1 small head cauliflower yields ~ 3 cups), (1 Tbsp (7 g) flaxseed meal + 2.5 Tbsp (37 ml) water as original recipe is written), (chopped // plus more for serving // or 1 Tbsp dried basil per 3 Tbsp fresh). Air drying was a method to conserve them trough winter in Italy. Only baked so they were very delicate to eat. I made this and it is great! I recommend this a thousand times over. Commenting again just because I realized how dry my comment above sounds. I used nutritional yeast with bread crumbs for the crusting of the balls. You can find a more traditional arancini recipe here from Nonna Box. Thanks for always providing delicious easy, pantry-ready ingredient recipes! I am a new food blogger and just wanted to say I enjoy and have learned a lot from you blog. turned out amazing! these look so tasty. These look amazing, Dana! At this time, mix together panko bread crumbs and vegan parmesan cheese in a shallow bowl. I have my eyes on that jackfruit burger! they don’t need to be kept in the fridge (but doesn’t hurt either) and they keep for several months. Ha! :-) What a great way to use cauliflower! I find cauliflower rice naturally buttery in flavor, which I’m sure makes these all the more savory and delicious. The mixture saved well and that way the arancini are nice and crispy even as leftovers. In a large skillet over medium heat, sauté cauliflower rice and garlic in half the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) for 5 minutes, with a lid on, stirring frequently. Looks delish, as always.. With store bought cauli-rice these would be a BREEZE! Despite living in an area highly populated by Italians and due to my very dark skin, am considered to be “one of the family” by all our Italian neighbors….I have yet to hear of arancini and will be asking them about that later. Thank you for the delicious recipe! So amazing. Delicious!!! It was easy and fun to make. “Do you really want to know? My 18 year old came through the kitchen dipping one in the marinara then popped it in his mouth. I also didn’t have any dried tomatoes, so I roasted some fresh ones in the oven with some liquid smoke. Great recipe, I’ll definitely make this again. I’ve made a handful of Minimalist Baker recipes now, and I think this one might be my favorite so far. To enjoy all these flavors with a bit less work, I’d recommend a “fried rice” – just mix everything together with the marina sauce!! Will try with cauliflower next time. I don’t like marinara sauce that much, though, so I made your tofu ricotta to accompany. Such a sweet comment. You are amazeballs!! I also only cooked them in the oven rather then stove top and oven, and they browned up perfectly! I used a bag of frozen cauliflower rice. Super easy to top it off! I am SO EXCITED THAT YOU MADE THIS RECIPE!! Thanks! egg, extra-virgin olive oil, risotto, fresh mozzarella, bread crumbs. arborio rice, salt, vegetable stock, freshly grated Parmesan and 6 more. Recipes that are both vegan and gastroparesis-friendly are hard to find and this looks delicious! They would be so delicious with that sauce, pinned! Ha! Made this tonight and it was DELICIOUS!! Mmmm, will try it! Add sun-dried tomatoes, basil, oregano, vegan parmesan cheese, and panko bread crumbs, and pulse/mix to combine. *Find gluten-free panko bread crumbs if you’re GF. Heat a large skillet over medium heat. Arancini Leite's Culinaria. I ran out of nutritional yeast and they didn’t have any at the store, so I subbed the vegan parm for some raw cashews, white miso paste, and dijon (they still tasted super cheesy and delicious anyways.)