Excerpted from Cauliflower Power by Lindsay Grimes Freedman (Artisan Books). Copyright © 2019.
- 2 cups cauliflower rice
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/ 2 teaspoon dried oregano
- 1/ 2 teaspoon sea salt
- 1/ 3 cup shredded Parmesan
- 1/ 2 cup blanched almond flour
- 1/ 4 cup cubed mozzarella
- 2 cups safflower oil, for frying
- 1 cup Sweet Basil Marinara Sauce, for serving (recipe below)
Place the cauliflower rice in a microwave-safe bowl with 1 tablespoon water. Cover the bowl loosely with a paper towel and microwave for 4 minutes, until tender. If you don’t have a microwave, cook the rice in a large skillet for about 3 minutes, stirring frequently. Add 1 tablespoon water and continue to cook for another 3 minutes, until the water has evaporated and the rice has softened. Press a paper towel or clean, thin dish towel onto the rice to absorb excess moisture and place the rice in a medium bowl.
Add 1 egg along with the garlic powder, onion powder, oregano, salt, and Parmesan to the cauliflower. Fold to combine thoroughly.
In a small shallow bowl, whisk the remaining egg. Put the almond flour in another small bowl. These will be your “stations” for coating the rice balls.
Pinch off a golf ball–size piece of the rice mixture. Insert a mozzarella cube into the center and squeeze the mixture in your hand until it forms a ball again with the cheese entirely enclosed inside.
Toss the rice ball in the almond flour until coated. These are super forgiving, so if the ball falls apart, just re-form it with your hands. Next dip it in the beaten egg, then roll it in the almond flour again until coated. Set aside on a plate and continue with the rest of the cauliflower rice mixture.
Heat the safflower oil in a medium frying pan over high heat for 4 minutes. Reduce the heat to medium-high and place about 4 balls in the oil. When the bottoms of the balls are golden brown, about 2 minutes, flip the balls and fry the other side for 2 minutes.
Transfer to a paper towel–lined plate and cook the second batch of rice balls. Transfer to a serving plate and serve with marinara sauce.
For the Sweet Basil Marinara Sauce
- 1 (28 ounce) can fire roasted crushed tomatoes
- 3 tablespoons finely chopped fresh basil
- 2 tablespoons coconut sugar, honey, maple syrup, or agave nectar
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/ 4 teaspoon sea salt
- 1/ 4 teaspoon freshly ground black pepper
To Make the Sweet Basil Marinara Sauce
Combine the tomatoes, basil, coconut sugar, garlic, oregano, onion powder, salt, and pepper in a medium saucepan over medium-high heat. Bring the sauce to a low boil, stirring frequently.
Reduce the heat to medium-low and simmer for 5 to 10 minutes. If not using immediately, let cool to room temperature, then transfer to an airtight container and store in the fridge for up to 10 days.