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Prep
- 15 min
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Prep
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- Total
- 40 min
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- Serving
- 4
Oven-Baked Cauliflower and Fresh Herb Arancini
Featured Product
Very Fine Shredded Romano Cheese
Offered in a convenient package, our very fine shredded Romano cheese is similar to other hard cheeses, but with a saltier and sharper bite. Adds a pleasantly tangy and zesty flavour to a wide variety of dishes.
Ingredients
- 1 head of cauliflower
- ½ onion, minced
- 1 garlic clove, minced
- 30 mL (2 tbsp.) extra-virgin olive oil
- 125 mL (1/2 cup) Saputo Mozzarellissima Shredded Cheese
- 125 mL (1/2 cup) Saputo Very Fine Shredded Romano Cheese
- Salt and pepper, to taste
- 125 mL (1/2 cup) basil, chopped
- 1 egg
- 500 mL (2 cups) breadcrumbs
- 500 mL (2 cups) tomato sauce
Directions
- Using a food processor, pulse the cauliflower, onion, and garlic.
- Cook the cauliflower rice in a pan with olive oil, approximately 8 minutes, stirring often.
- Add the basil, Saputo Mozzarellissima shredded cheese, Saputo Very Fine Shredded Romano cheese, salt, pepper, egg, and half the breadcrumbs. Stir and set aside.
- Preheat the oven to 180°C (350°F).
- Pour the tomato sauce into a greased, oven-safe dish.
- Shape the cauliflower mixture into balls the size of small oranges and roll them in remaining breadcrumbs.
- Place the arancini over the tomato sauce and bake in the oven for 25 minutes.
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