Cauliflower Arancini

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


  • 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


  • 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.

Nutritional Information

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
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