Cheesy Spinach and Sundried Tomato Cauliflower Arancini

By Nicholo Plaza

Fried “rice” balls with gooey cheese, do I really need to write about it, yeah I don’t think so. WARNING the inside is molten lava hot!


  • 4 Cups Cauliflower Florets
  • 1 Small Shallot, finely diced
  • 1 Clove Garlic, finely minced
  • 1 Cup Spinach, finely chopped
  • ½ Cup Sundried Tomatoes, finely chopped
  • ¾  Cup Vegetable Broth
  • 12~ Cocktail Bocconcini
  • ½ Cup All Purpose Flour
  • 1 Tsp Salt
  • 2 Eggs
  • 2 Tbsp Umé by FlavurLust plus more for dipping
  • 2 Cups Panko Breadcrumbs
  • Oil for Frying
  • Salt to season


  1. In a food processor, pulse the cauliflower in bursts until it resembles grains of rice
  2. Add a tbsp of oil to a large pan over high heat. Add the cauliflower rice, shallot and garlic and cook for 1-2 minutes
  3. Add the spinach and sundried tomatoes along with the vegetable broth. Bring to a boil and cook until no more liquid remains and the cauliflower is soft. Remove the cauliflower rice and cool completely
  4. Divide the cauliflower rice and form into ping pong sized balls
  5. Take a cauliflower ball, flatten it like a patty and add the bocconcini in the middle of it and wrap it with the rice. Reform and repeat for the rest of the balls and cheese. Set aside in the fridge
  6. Mix the salt with the all purpose flour in a bowl. Crack and beat the eggs with Umé by Flavurlust in another bowl. Put the Panko Breadcrumb into another large bowl. This is your breading station
  7. Take the stuffed balls and roll in the flour then into the egg wash mix and lastly cover in the panko breadcrumbs and set aside
  8. In a large pot, heat the oil to 350F and fry the arancini until golden brown
Serve with more Umé by Flavurlust