These Arancini are made with cauliflower in place of rice! Lower in carbs and baked or made in the air fryer!
Yield: 2 servings, Serving Size: 3 balls
This recipe takes a little investment of time but it’s so worth it!
Meal Planning Tip: To save some time, you can cook the squash the day before, then assemble and cook the casserole the day you plan to eat it. You will need to increase the baking time slightly on the second bake to reheat the squash-or “jump start it” in the microwave
2 tbsp olive oil
1 large spaghetti squash
6 pieces of bacon, cut into 1-inch pieces (Turkey or pork is fine)
1 cup full-fat coconut milk (canned)
1 large egg
1 tsp sea salt
Fresh pepper to taste
1 tbsp ghee or coconut oil
½ chopped onion
3 cloves minced garlic
(optional: 2-3 cups of steamed veggies such as broccoli, cauliflower, zucchini, carrots or wilted spinach)
Heat oven to 400 degrees. Cut washed spaghetti squash in half lengthwise and scrape the seeds from the middle using a large spoon. Drizzle each half with olive oil and season with salt, and place cut-sides-down on a lined baking sheet and place in the oven.
Roast until tender, about 45 to 50 minutes. Remove from the oven and, using a fork, scrape each side to remove the “spaghetti” strands. Place in a greased casserole dish.
While the squash is baking, cook the bacon strips on the stove until they’re at your desired level of crispness. Place on paper towel to soak up excess oil.
Whisk together the coconut milk, egg, sea salt and pepper and set aside.
Add the ghee or oil to a pan to melt and add onion to saute until soft. Add garlic and saute for 2 minutes. Add the coconut milk mixture and cook, stirring constantly until thickened, about 5-7 minutes. Add the bacon bits, and pour over the spaghetti squash in the casserole dish.
(Optional: you can add 2 to 3 cups of steamed vegetables such as broccoli, carrots or spinach at this point.)
Bake at 400 degrees for 15 to 20 minutes and serve.
You don't have to get into deep-frying mode in order to achieve these highly crispy cauliflower bites: just a hot oven and the ability to stay patient for 30 minutes as your kitchen takes on the warming scents of garam masala, cumin and turmeric. The recipe comes courtesy of Tamara Green and Sarah Grossman, whose new cookbook The Living Kitchen centers around using healthful food to empower cancer patients during treatment and recovery.
Recipe adapted from The Living Kitchen by Tamara Green and Sarah Grossman
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
1 large head of cauliflower or 2 small heads, chopped into florets (about 6 cups)
3 tablespoons ghee or virgin coconut oil, melted
2 teaspoon garam masala
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon turmeric
¼ to ½ teaspoon sea salt
Pinch of pepper
1 to 2 tablespoons fresh parsley or cilantro, chopped
1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. Place the cauliflower on the baking sheets. The smaller you chop the florets, the faster this dish will roast. Don't overcrowd the cauliflower or it won't crisp up.
3. Pour the ghee over the cauliflower, and then sprinkle the spices over top. Mix with your hands or a spoon to make sure the cauliflower is well coated.
4. Roast in the oven for 30 to 35 minutes, or until slightly crisp and golden. Top with fresh parsley or cilantro.
5. Store in an airtight container in the fridge for up to a week. Editor's note: This was not needed as we ate it all!
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