Yes, you can absolutely enjoy cheesy arancini and wine with a keto twist! Unlike traditional arancini which is often deep-fried, this arancini with a garlic butter wine sauce is a feel-good alternative packed with tons of flavour, texture and of course, good cheese. You can also easily make this vegan by swapping in vegan dairy and eggs.
Keto Cauliflower Arancini
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
2 Tbsp olive oil
3 cups riced cauliflower or cauliflower crumbs
2 tsp dried oregano
1 tsp sea salt
1 tsp ground black pepper
1 cup mozzarella cheese, shredded
⅔ cup Parmigiano Reggiano, shredded
2 egg yolks
⅓ cup almond flour
¼ coconut flour (optional)
½ cup almond flour
¼ cup Parmigiano Reggiano, grated
½ stick of unsalted butter
2 cloves garlic, minced
½ dry white wine
¼ cup fresh parsley, chopped
1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Place a saucepan over medium-high heat and add olive oil. Once the pan is hot, add in cauliflower, oregano, sea salt and pepper and cook until softened, about 5 minutes.
2. Transfer cooked cauliflower into a bowl. Add mozzarella, Parmigiano, egg yolks and almond flour and mix until smooth. Now check the consistency of your batter. If your batter seems a little loose or too sticky, add in coconut flour and adjust as needed. You want to be able to form the shape of a ball without it flattening.
3. Using an ice cream scoop or a ⅓ cup, scoop the batter onto the lined baking sheet until you have 6-8 medium sized balls. In a separate plate, combine almond flour and parmigiano cheese. Roll each arancini ball in the almond-cheese mixture and return to the baking sheet. Bake in the oven for 18-20 minutes. Set aside and keep warm.
4. In a medium saucepan over medium heat, add butter. Once melted, add garlic and saute for about a minute. Add wine and simmer until reduced, about 1 minute. Turn the heat off and stir in fresh parsley. Pour the garlic butter wine sauce over the keto arancini. Top with additional parsley, if desired.