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Cauliflower Rice Arancini with Basil and Red Pepper

Recipe by
30 minutes
Prep: 15 minutes | Cook: 15 minutes | Servings: 3-4


  • ⅓ cup pecans or almonds
  • ½ cup  coconut flour
  • 1 cauliflower rice recipe
  • ½ cup roasted red peppers, chopped in ⅛ pieces
  • 4 large basil leaves, finely chopped
  • 2 large eggs, divided
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 6 tablespoons + 1 tablespoon coconut oil
  • Pesto or marinara sauce


  • Preheat oven to 400°F.
  • In a food processor, process the coconut flour and pecans. Blend until the pecans are mixed in with the flour and are small rice size pieces.  Transfer to a bowl and add the salt and pepper.
  • In a large metal bowl, combine the cauliflower rice, peppers, garlic powder, basil, 1 egg,  salt and pepper.
  • Form mixture into 1½” balls.
  • In a small bowl, whisk 1 egg and set aside.
  • Dredge balls in the eggs mixture.  And then roll ball immediately into the flour/nut mixture.
  • Using a frying pan over medium high heat, melt coconut oil.
  • Fry the rice balls 2 minutes on each side.   Transfer to a baking dish with 1 tablespoon melted coconut oil (or more depending on the size of your dish). 
  • Bake in oven 10 minutes.  The  rice balls should be golden brown and warmed completely through.
  • Spoon sauce (pesto or marinara) onto a plate.  Add rice balls on top of the sauce and serve.



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No Fail Recipes