I don’t even know how to begin describing my love for these cauliflower rice arancini.
Yes — cauliflower rice arancini. It sounds surprising, but it’s real, delicious, and absolutely worth making for dinner tonight.
We are obsessed with arancini here. I’m picky about them — I order them at restaurants and post about them on my Instagram stories — and I’ve made traditional versions at home before. But the classic recipe can be time consuming and usually calls for a pot of hot oil.
Until these air fryer cauliflower arancini changed the game.
They are SO good.
This version comes from my friend Gina’s Skinnytaste Air Fryer Cookbook. I tested it in the Skinnytaste air fryer and loved how quickly and reliably it produced perfectly crispy results. If you like crunchy textures without deep frying, the air fryer delivers that golden, satisfying crisp in a way my oven rarely did.
Years ago I experimented with air fryer recipes and was skeptical about adding another appliance to the kitchen. This time, though, I’m a convert. The Skinnytaste air fryer I tried has a large basket, which means you can cook a generous batch without constant reheating or multiple tiny batches. The result is food that tastes fried but without the oil-soaked heaviness.
I don’t always keep mine on the counter, but it’s light and easy to grab whenever I want a quick, crispy bite. It’s very user friendly and, most importantly, it makes an incredible crunch.
About the arancini
I want the inside to be cheesy and the outside to be ultra-crispy, and this recipe delivers both. Gina’s version uses cauliflower rice, Italian chicken sausage, and plenty of cheese for a flavor-packed, lighter arancini. The mixture binds together easily, forms into balls without trouble, and crisps beautifully in the air fryer.
The chicken sausage adds a savory boost, but you can skip it and make a vegetarian version with just cauliflower rice and cheese if you prefer. The balance of flavors is better than I expected — bright, savory, and just rich enough — while remaining lighter than traditional risotto-based arancini.
Cauliflower Rice Arancini
Cheesy Cauliflower Arancini
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Ingredients
- 2 Italian chicken sausage links, any casing removed
- 4 ½ cups frozen cauliflower rice
- ½ teaspoon salt
- 1 ½ cups marinara sauce
- 1 cup freshly grated mozzarella cheese
- olive oil spray for spritzing
- 2 large eggs
- ½ cup seasoned bread crumbs
- 2 tablespoons freshly grated parmesan cheese
Equipment
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air fryer
Instructions
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Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles, until browned, about 4 to 5 minutes.
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Stir in the cauliflower rice, salt, and ½ cup marinara. Cook over medium heat, stirring frequently, until the cauliflower is tender, about 6 to 8 minutes. Remove from heat and let cool for 5 minutes, then stir in the mozzarella. Let the mixture cool until it’s easy to handle.
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Scoop out ¼ cup portions and form each into a ball. Place the balls on a baking sheet and repeat until all the mixture is used.
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Beat the eggs in a small bowl. In another bowl, combine the bread crumbs and parmesan. Dip each ball in the egg, then roll in the bread crumb mixture to coat completely.
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Preheat the air fryer to 400°F. Spray the arancini all over with olive oil spray to help them crisp. Place them in the air fryer basket (you may need two batches) and cook for 9 to 10 minutes, turning gently halfway through, until golden and crunchy.
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Warm the remaining marinara and serve the arancini immediately for dipping.
Notes
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The cheese pulls are everything.