Recipe: Seasonal Cauliflower Arancini

It’s no secret that I love to prep n’ plate nutritious + delicious dishes, but it wasn’t always this way! Not so long ago I wouldn’t dare consider myself someone who enjoyed cooking, let alone had a knack for it. It’s for this reason that I think sharing my recipes still takes lots of guts for me! Truthfully, I get nervous to post original creations – what if people don’t like them? Alas, I am not nut butter, I can’t please everyone’s palate AND who would I be if I didn’t say a big ol’ FU to fear/judgement + embrace failure.

Most times, I throw a bunch of tasty, nutritious ingredients together oh a whim and by the grace of greens, a star is born. I use measurements like “a pinch of” this and that “to taste” and lick the spoon all along the way.

This is my first time really truly testing + tasting + retesting + retasting a recipe a hot dang was that some finger-lickin’-good hard work.

So without further ado and with the help of Bob’s Redmill, I present to you a seasonal snack that’ll have you double-dipping for sure.  #bobsfallflavors

Cauliflower Arancini + Cranberry Chia Jam

For the Arancini:
Yields 6-7 arancini; 2 per serving

  • 1 tsp EVOO
  • 2 cups cauliflower rice (I use frozen!)
  • 2 links smoked (or sweet!) apple chicken sausage, diced
  • 2 1/2 oz shredded gruyere cheese
  • 2 tsp garlic powder, divided
  • 1/2 cup Bob’s Redmill fine almond flour
  • 1 egg
  • 1 tsp rosemary
  • 1 tsp thyme
  •  1/2 tsp nutmeg
  • 1 tbsp shaved parmesan
  • salt + pep

Method: warm EVOO in a large pan over medium heat + add cauliflower rice (thaw first if frozen!) and sauté until slightly golden, about 3 minutes. Add diced chicken sausage and continue to sauté for another 3 minutes, adding 1 tsp garlic powder and salt + pepper to taste. Remove from heat, allowing pan to cool slightly. Add cheese and mix throughly to combine. Keep mixing so that the cheese melts throughout, but doesn’t burn on the pan. Allow the mixture to set, about 5 minutes. Meanwhile, combine 1/2 cup almond flour with spices (thyme – nutmeg with a dash of salt & pep) and parmesan cheese in a bowl. In another bowl, whisk one egg. Portion mixture using a lightly greased 1/4 cup measuring cup and roll into ball with hands. Dip ball into egg, covering all around, and roll in almond flour mixture. Repeat with remaining mixture until you have 6-7 balls. Air fry for 10 minutes at 400 or bake for 25 mins at 425.

For the Cranberry Chia Jam:

  • 2 cups cranberries (fresh or frozen)
  • 1/2 cup water *if using fresh cranberries
  • 3 pitted dates
  • 1 tsp cinnamon
  • 2 tbsp Bob’s Redmill chia seeds

In a large pan, combine fresh cranberries with water and raise to a boil, stirring until cranberries soften and split. Strain excess liquid and transfer to food processor with dates and cinnamon. Blend to desired consistency (ya girl likes it a lil chunky!). Add in 2 tbsp chia seeds and stir to combine. Transfer to a mason jar or other lidded container and allow to set – overnight is best! Pro tip: if using frozen cranberries, add to a pot over medium-low heat and warm until cranberries thaw and get juicy.

 

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