Oven Baked Cauliflower And Fresh Herb Arancini Recipes

OVEN-BAKED CAULIFLOWER AND FRESH HERB ARANCINI

Steps:

• Using a food processor, pulse the cauliflower, onion, and garlic.
• Cook the cauliflower rice in a pan with olive oil, approximately 8 minutes, stirring often.
• Add the basil, Saputo Mozzarellissima shredded cheese, Saputo Very Fine Shredded Romano cheese, salt, pepper, egg, and half the breadcrumbs. Stir and set aside.
• Preheat the oven to 180°C (350°F).
• Pour the tomato sauce into a greased, oven-safe dish.
• Shape the cauliflower mixture into balls the size of small oranges and roll them in remaining breadcrumbs.
• Place the arancini over the tomato sauce and bake in the oven for 25 minutes.

OVEN BAKED CRUSTY HERBED CAULIFLOWER

Steps:

• Cut cauliflower into medium-size florets.
• Steam the florets in a steamer basket over simmering water; cover. Cook for just a few minutes until barely tender.
• Remove and cool slightly until you can handle the pieces.
• Meanwhile, beat together eggs, salt and pepper in shallow pie plate.
• Toss together bread crumbs, basil and parsley in another shallow pie plate.
• Preheat oven to 400 degrees Fahrenheit.
• Coat baking sheet with nonstick vegetable oil spray, or lightly oil with a pastry brush.
• Place flour in a bag. Add florets in batches, shake to coat. Shake off excess flour. Discard leftover flour.
• Dip lightly floured pieces into egg mixture then into crumb mixture, turning to coat.
• Place on prepared baking sheet.
• Drizzle with melted butter.
• Bake in preheated 400 degree Fahrenheit oven for 20 minutes or until golden and crispy.
• Serve hot.