Deliciously cheesy and easier than you think, these Keto Arancini Balls are to die for. One serve will be about 7 - 10 net carbs depending on the cheese and passata you use.
Preheat the oven to 200C / 392F and line a large baking tray with baking paper. Prepare your cauliflower by grating or processing to form a fine rice consistency.
In a large saucepan add the olive oil over medium high heat, and saute the cauli rice for 2 mins.
Add the dried basil, oregano, garlic powder, salt and pepper and stir through. Cook for a further 4 - 5 minutes until dry, slightly soft and browned.
Move the cooked cauliflower to a medium size mixing bowl and stir through the 3 cheese. Mix to combine thoroughly without squishing the cauliflower too much.
Let cool for a couple of minutes. Meanwhile, on a flat plate, combine the crumb ingredients.
Once the cauli and cheese mix has cooled slightly, mix through the egg yolks.
With wet hands, form the cauliflower mixture into balls then roll in the crumb mix to coat evenly then place on the prepared baking tray.
Coat generously with cooking spray and bake for 20 - 25 minutes until golden.
Serve atop a bed of passata or marinara sauce with more fresh parmesan and basil leaves.