Cauliflower the wonder veg strikes again! Is there no end to the usefulness of this normally bland and slightly stinky vegetable? These little Cauliflower Arancini bites stuffed with creamy boursin cheese and coated in crispy breadcrumb. YES PLEASE!

Cauliflower Arancini filled with creamy boursin cheese. Quicker and healthier than regular arancini. Baked rather than fried.
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Cauliflower pizza crust? Not bad. I’ve yet to perfect this.

Coriander cauliflower rice (with thai prawns)? Sooo good

Creamy cauliflower soup? AM-A-ZING

And now, we have crispy, garlicky, creamy arancini. Ok, hands up, they’re not perfect little spheres. They probably could have been if I’d have to chosen to fry these like regular rice arancini, however, these are baked.  Which means way less oil. In fact this whole batch only uses 1 tbsp of olive oil and 40 squirts of fry light. In my opinion, that completely paves the way for me to fill these little cauliflower bites with creamy boursin cheese and coat them in crispy breadcrumbs.  Sounds calorific, but we’re only looking at 76 calories per Cauliflower Arancini!

They’re a little messy to make, but the cauliflower doesn’t need any pre-cooking. So you can have them prepared in 20 minutes, and out of the oven 14 minutes later. No risotto making and overnight chilling required!

By themselves, hot out of the oven, these Cauliflower Arancini taste so good. If you fancy a bit of heat, you could also drizzle with a little sriracha.

Cauliflower Arancini filled with creamy boursin cheese. Quicker and healthier than regular arancini. Baked rather than fried.

More Cauliflower Recipes

4 from 3 votes

Cauliflower Arancini

Cauliflower Arancini filled with creamy boursin cheese. Quicker and healthier than regular arancini. Baked rather than fried.
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Servings: 11 Arancini
Course: Appetizer
Cuisine: Italian


  • 40 squirts fry light spray
  • 1 small cauliflower grated
  • 1 egg lightly whisked
  • ¼ tsp garlic salt
  • 50 g cheddar cheese grated
  • 1 tbsp olive oil
  • salt and pepper
  • 45 g of Boursin cheese
  • 50 g panko breadcrumbs
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  • Preheat your oven to 170c. and spray a large metal baking sheet with 7 squirts of fry light.
  • Take a large bowl and add in the grated cauliflower, egg, garlic salt, cheddar cheese and olive oil and a pinch of salt and pepper. Stir to combine and put to one side.
  • Take your boursin cheese and chop into 11 pieces. Roll each piece into a ball – about the size of a small marble. Put to one side.
  • Add your panko breadcrumbs to a shallow bowl and season with salt and pepper.
  • Now you’re ready to put everything together. Take a tbsp. of the cauliflower mix in your hand, roll it into a ball and flatten it with your hand (it will be messy). Place a ball of boursin in the middle and wrap the cauliflower mixture around the boursin to create a ball. It’s quite sticky, but so long as the boursin is covered it will be fine. Roll the cauliflower ball in the panko breadcrumbs and place on the baking sheet. Repeat with the rest of the mixture. You should end up with about 11 cauliflower balls.
  • Spray each ball with 3 squirts of fry light – so they’re nicely coated, and place in the oven to cook for 14 minutes – until golden brown.
  • Serve straightaway.


Nutritional Information is per arancini.


Serving: 43g | Calories: 76kcal | Carbohydrates: 4.7g | Protein: 2.8g | Fat: 5.3g | Saturated Fat: 2.5g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 72mg | Potassium: 83mg | Fiber: 0.7g | Sugar: 0.9g | Vitamin A: 100IU | Vitamin C: 15.7mg | Calcium: 40mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

 Nutritional info obtained from per Cauliflower Arancini (recipe makes 11)

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Ann M says:

    2 stars
    Unfortunately it needed some breading in the mix. It was very watery and too much moisture after grating. Tried to cook for longer and raised temp to 400° to stiffen up.

  2. says:

    5 stars
    Very tempting Good

  3. KC says:

    5 stars
    Delicious, bit messy to make, but so worth it. I could have eaten them all to myself!

  4. this is lemonade says:

    I’m a whole year late to the party, but these look really yummy! Would you say they are quite firm after baking? Just wondering if they would be good finger food for a toddler as well as great for mum and dad too 🙂

    1. Nicky Corbishley says:

      Yes, they make a great finger food once once baked, they should stay together pretty well. Hope mum, dad and toddler enjoy them 🙂

  5. Evi @ greenevi says:

    Wow! I am really amazed by this! I love arancini, but I always feel guilty eating that much white rice. So cauliflower rice is the perfect solution is for me. I don’t like deep frying, so great you baked them 🙂

    1. Nicky Corbishley says:

      Yeah, it’s a shame I couldn’t get them into a nice little ball shape, but they do taste great!! Thanks Evi.

  6. Ahu Shahrabani says:

    This recipe spoke to me when I saw not-fried arancini!!! Then the fact that you include boursin cheese?! Oh my! I must try this. Thank you Nicky!

    1. Nicky Corbishley says:

      I hope you do, it’s great Ahu 🙂

  7. Elaine @ foodbod says:

    Nice!!!! I do so much with cauliflower but I haven’t tried this, this might even be the answer to getting my son to eat some!

    1. Nicky Corbishley says:

      My kids gobbled it up, so hope it works for your son 🙂

  8. Thalia @ butter and brioche says:

    I really am loving your lightened up version of arancini. These cauliflower bites look so crisp, golden and crunchy that it’s hard to believe they are baked and not fried!

    1. Nicky Corbishley says:

      Thanks Thalia 🙂
      I wish they’d have stayed round rather than flatten out a bit in the oven. They’re really tasty though!