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Cauliflower Arancini balls on a plate with marinara
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5 from 4 votes

Cauliflower Arancini Balls

Deliciously low carb appetizer that is perfect to make up ahead of time and freeze for whenever you want a quick guilt-free snack.
Prep Time30 mins
Cook Time37 mins
Total Time1 hr 7 mins
Course: Appetizer
Cuisine: Italian
Servings: 18
Calories: 175kcal
Author: Louise


  • Ninja Foodi Pressure Cooker & Air Crisper
  • Air Fryer


  • 1 Tbsp olive oil
  • 4 cups cauliflower rice about ½ large head of cauliflower
  • ½ tsp sea salt
  • 1 clove garlic minced
  • 3 ounces cream cheese
  • 2 ounces mozzarella cheese
  • 2 ounces provolone cheese
  • 0.5 ounces Parmesan cheese

Breading for Cauliflower Arancini Balls

  • 10 cups pork rinds 2 cups of pork rind flour
  • ½ cup almond flour
  • 1 Tbsp Italian seasoning
  • ½ tsp sea salt
  • 4 large eggs whipped


  • Cut the florets off of the head of cauliflower and using a food processor, rice the cauliflower until you have 4 cups.
  • Heat the 1 Tbsp of olive oil in the inner pot on high sear/sauté. Add the cauliflower, salt, minced garlic, cream cheese and saute for about 2 minutes. Stir frequently. Once the cream cheese starts to melt, grate in the mozzarella, provolone, and Parmesan cheeses. Stir and cook until the cheese is melted, about 3-5 minutes. Remove the cauliflower mixture from the inner pot and place in a container or bowl in the fridge to cool. Wash the inner pot.
  • Place the pork rinds into a dry blender or food processor and pulse until they are a fine texture like bread crumbs. You should have about 2 cups of pork rind "flour". Add the processed pork rinds to a shallow tray and mix in almond flour and seasonings.
  • Whip up 4 eggs using an immersion blender or other blender. Make sure they are whipped so no whites are showing.
  • Preheat the Ninja Foodi with the basket in on broil for 10 minutes. While the NF is preheating, make up the cauliflower balls.
  • Scoop about 1.5 Tbsp of cauliflower mixture and form a round ball. Coat with the egg mixture and then roll in the pork rind/almond flour mixture. Coat the same ball again with the egg mixture and then roll in the pork rind/almond mixture and set aside on a cooling rack until you are ready to bake them. Repeat with the remaining cauliflower mixture. You should have about 18 balls.
  • When the Ninja Foodi has preheated for 10 minutes on broil, spritz the basket with oil and place 6-8 balls in the basket. Close the TenderCrisp lid and select the Air Crisp function on 400℉/200℃ and air crisp the balls for 5 minutes. Flip them over, spritz with oil and AC another 5 minutes. Remove and set on cooling tray. Repeat with the remaining balls.
  • Serve & Enjoy!



* The 30 minute cook time is for air crisping 3 batches of 6 balls. Each batch takes about 10 minutes
See post for using bread crumbs instead of pork rinds and almond flour. 
Based on feedback, you may need more than 1.5 cups of the pork rind flour to fully coat all the arancini balls. You can increase the amount as needed.    


Serving: 1ball | Calories: 175kcal | Carbohydrates: 3g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 517mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 17mg | Calcium: 83mg | Iron: 1mg