A crispy cheesy coating around a soft and flavoursome filling. These Keto Cheesy Cauliflower Rice Balls are great as a side for many meals. Or you may want to make them for snacks to nibble on throughout the day.
A tasty pork rind and parmesan coating that wraps a cauliflower rice risotto. I enjoy making these as an accompaniment to mains like pork belly, steak or grilled chicken. There is no end to how you can match them with dishes.
You also have a choice in how to bake them, in the oven or in the air fryer.
To make them keto friendly a usual breadcrumb coating is replaced by a lovely pork rind crumb and parmesan mixture.
The reason you make a form of risotto as detailed in the recipe is so that the balls will stay formed before they cook and makes them not just maleable but also even more cheesy and tasty.
For the pork crumbs I use pork scratchings and then blend them until they are a fine crumb texture.
You can find packets of cook ready cauliflower rice these days but I find it does not take long to grate a full head of fresh cauliflower. Please note if you buy frozen ready cauliflower rice then dry it out for longer in the frying pan before adding to make the risotto filling.
Keto Cheesy Cauliflower Rice Balls
Crispy cheesy coating around a soft and flavoursome filling. These Keto Cheesy Cauliflower Rice Balls are great as a side for many meals.
12
balls15
minutes20
minutes64
kcalIngredients
400 g cauliflower rice
2 tbsp cream cheese
60 ml double cream
100 g grated parmesan cheese
240 g pork rind/scratchings
1/2 tsp oregano
salt and pepper
Directions
- The Risotto Filling
- Fry the cauliflower rice on a medium heat for 10 minutes or until the rice is dry.
- Add the cream cheese and stir until blended with the rice.
- Add the double cream until all is mixed together.
- Finally add 40g of the parmesan cheese with a little salt and pepper. Stir untill all is mixed well.
- Cheesy Coating
- Preheat the Air Fryer or the oven to 200C/400f.
- Blend the pork rind or scratchings to crumbs using a blender.
- In a medium sized bowl add the pork crumbs, the remaining 60g of parmesan cheese, oregano and a litlle salt and pepper. This creates your crumb mixture.
- Making The Cheesy Balls
- Shape the risotto mixture into balls around 1 to 2 inches in diameter.
- Roll each ball thoroughly through the crumb mixture in the bowl to coat them fully.
- Place the balls on a baking tray in the oven or in the air fryer for 10 minutes.
- Once cooked allow them to cool in situ so that they harden a little before removing and serving.
If you want another great keto meal idea for cheesy cauliflower then why not try this Loaded Cauliflower Mash.
