Healthy Arancini | Vg #RecipeADayMay

Categories #RecipeADayMay, Dinner, Featured, Recipes

Hey guys, today’s post is going to be a little different. I’m taking inspiration from Dana from Minimalist Baker. She has a healthy arancini recipe on her site and I’m making an even healthier version. Now, I’m going to be honest, her version is a bit of a stretch calling it arancini, my version is definitely too much of a stretch to be classed as arancini. But the flavour inspiration is there and it sounds better than cauliflower ball…  

For those of you who don’t know, arancini is a cheesy rice ball (so well explained there). In Dana’s recipe, she uses cauliflower rice and vegan cheese. As you guys know, I’m not big on the processed stuff and I don’t eat vegan cheese. Instead, I’m getting that cheesy flavour from a healthy dose of nutritional yeast. I’m also making mine without any added oil and a few ingredients switched.  



  • 1 small head cauliflower  
  • 3 cloves garlic  
  • 1 flax egg (1tbsp ground flax + 3tbsp water) 
  • ¾ cup sun-dried tomatoes, chopped 
  • 1tbsp dried oregano 
  • 2 heaped tbsp nutritional yeast, mixed with 2tbsp water 
  • ½ cup Sainsbury’s Pistachio + Herb breadcrumbs (also known as the best breadcrumbs ever) 

If you need gluten free breadcrumbs, add additional basil and oregano to the recipe.




  1. Preheat oven to 190°c and line a baking tray with greaseproof paper.
  2. In a food processor, process the cauliflower until you have cauliflower rice then add the cauliflower to a large frying pan with a tbsp water for 5 minutes, stirring occasionally.  
  3. Add flax egg to blender or food processor along with sun-dried tomatoes, oregano, nutritional yeast, breadcrumbs and oregano and pulse a few times to combine. 
  4. Add cauliflower rice to food processor or blender and pulse a few more times. 
  5. Taste and adjust seasonings as needed. Set aside to cool for a few minutes before shaping them into balls.  
  6. Once cool enough to be handled use a tablespoon to scoop out a rounded ball of arancini mixture. You should have 8-10 balls by the time you’re finished.  
  7. Place on a baking tray in the centre of the oven for 20-25 minutes until golden.  
  8. Serve with your favourite pasta sauce and a side of greens.  


Have you tried regular arancini? Would you be willing to give a healthier version a go? 


Until tomorrow, 



To catch up with my other #RecipeADayMay posts, click here. Or click here for more dinner inspiration.

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15 thoughts on “Healthy Arancini | Vg #RecipeADayMay

  1. oooohhh I love arancini.
    First time i tried them was in italy. They are such a nice thing to eat.
    I love the photo’s of them as well.
    darn your blog always makes me so hungry haha

  2. ngl i’ve never even heard of arancini before! As you can tell, i dont cook but all of your recipes make me want to cook and try living a healthier lifestyle, not just living off mcdonlads!

  3. I have never heard of arancini but cauliflower is a big hit in our house. Will have to sub out the breadcrumbs but I might have to give this a try! Thanks for sharing!

  4. These balls definitely have the look of arancini even if you think they are a bit too far removed from the real thing! I am partial to a bit of vegan cheese, Violife is my usual brand of choice, but I am a big fan of the nutritional yeast flakes as well, they give a really satisfying nutty and cheesy taste! I will definitely be recreating these, I definitely agree that accompanied by pasta sauce and some seasonal greens, these will make for a delicious meal!

    Abbey xx

  5. This is something I’ve never tried but will definitely be saving this recipe to make them to try! Thank you x

  6. Mmm these look delicious! I wish I’d seen these sooner so I could’ve made them as a little bank holiday treat for myself and my sister who is vegan. The recipe is so easy to follow too, I’ll need to bookmark this post.
    Zara xx

  7. I’ve never heard of this but it looks nice and it’s vegan friendly so I’ll make sure to make note of the recipe! Xx

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