A healthy week night dinner recipe for Cauliflower Arancini “Risotto” Balls

1 large cauliflower or 2 cups of store-bought cauliflower rice
1 cup almond meal, plus 1/4 cup for sprinkling
2 tbsp olive oil or coconut oil
1/4 cup chopped parsley
1 tsp curry powder
sea salt and pepper
2 eggs, whisked

How to
Preheat the oven to 180°C. Line a baking tray with baking paper.

To make the cauliflower rice, cut the cauliflower into florets and pulse in a food processor until it forms a rice-like texture.

In a mixing bowl, combine the cauliflower rice, almond meal, 1 tbsp olive oil or coconut oil, parsley, curry powder and season generously with sea salt and pepper. Add the whisked egg and mix well to combine.

Cover a small plate with 1/4 cup of almond meal. Using your hands, take a small handful of mixture and roll into balls. It should make about 5-6 balls.

Spray or drizzle more olive oil or coconut oil over the top of the balls. Place the balls on the baking tray and place in the oven for 25 minutes or until they’re golden.

Serve with hummus and a green salad.


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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.