Cauliflower Rice Balls

Servings: 2

• Calories: 257 | Total Fat: 11.5g
• Carbohydrates: 15.6g | Saturated Fat: 5g
• Cholesterol: 95.5mg| Protein: 21.5g
• Sodium: 644mg | Sugar: 2.5g
• Fiber: 3g

• Prep Time: 5min
• Cook Time: 25min
• Total Time: 30min

Ingredients

• 1) 1 Italian chicken sausage link, casing removed (2.75 oz / 78g)
• 2) 2.25 cups riced cauliflower, frozen works great
• 3) 0.25 teaspoon kosher salt
• 4) 2 tablespoons homemade marinara (plus optional more for serving)
• 5) 0.5 cup part skim shredded mozzarella
• 6) 1 large egg, beaten
• 7) 0.25 cup bread crumbs
• 8) 1 tablespoon grated Pecorino Romano or parmesan
• 9) Cooking spray

Steps

• 1) Heat a medium skillet over medium-high heat. Add the sausage and cook, breaking the meat up with spoon as it cooks as small as you can, about 4 to 5 minutes.
• 2) Add the cauliflower, salt and marinara and cook 6 minutes on medium heat, stirring until the cauliflower is tender and heated through.
• 3) Remove from heat and add the mozzarella cheese to the skillet and stir well to mix. Let it cool 3 to 4 minutes, until it’s easy to handle.
• 4) Spray a 0.25 cup measuring cup with cooking spray and fill with cauliflower mixture, leveling the top.
  Use a small spoon to scoop out into your palm and roll into a ball. Set aside on a dish.
• 5) Repeat with the remaining cauliflower, you should have 6 balls.
• 6) Place the egg in one bowl and the breadcrumbs in another.
• 7) Add the parmesan to the crumbs and mix.
• 8) Dip the ball in the egg, then in the crumbs and transfer to a baking sheet. Spray the top with cooking spray.
• 9) If baking in the oven, bake 425ºF | 218ºC 25 minutes, until golden. If making in the air fryer, bake 400F for 9 minutes turning halfway until golden.

Notes

• 1) The trick is to add the mozzarella cheese while the cauliflower is still hot so it all melts together.
  Then let it cool a few minutes before rolling them up into balls.
• 2) For perfect balls, take 0.25 cup measuring cup, spray it with cooking spray and fill it.
  Level it, then use a small spoon to scoop it out into your palm, then roll.
• 3) If you have problems with it sticking to your hands you can add a little oil to your hands.
• 4) For variation, swap the sausage for turkey. Keep in mind that the sausage includes herbs for flavor.
  Add garlic, onion, basil and/or oregano to compensate.
• 5) To help keep the ball together, try chilling the mix in the refrigerator for approx. 20min.