Broccoli and cauliflower are two of my favorite super foods and cleansing foods. They’re not only rich in vitamins, minerals and fiber, but they’re loaded with antioxidant and protective phyto-chemicals as well. They help clean out free radicals which can cause damage to your DNA and can lead to cancer. You simply can’t enough of it!
1 1/2 cups riced broccoli
1 1/2 cups riced cauliflower
3 cloves garlic, minced
2 T. olive oil, divided plus more for sautéing
1 organic, pasture raised egg
1/2 cup button mushrooms, roughly chopped
1/4 cup fresh basil, finely chopped
1 T. dried italian seasoning
1/3 cup almond flour
“Faux Cheese Crust” Ingredients:
1/2 tsp. Herbamare seasoning
1/2 tsp. sea salt
1 tsp. italian seasoning
1/2 tsp. garlic powder
1/4 cup almond meal
1/2 cup raw almonds (could also use cashews)
1/4 cup nutritional yeast
In a large skillet over medium heat, sauté mushrooms in 1 tablespoon olive oil for 5 minutes, then stir in the broccoli and garlic and continue cooking with a lid on, for about 5 more minutes. Set aside. Add the basil, oregano, vegan parmesan cheese, and almond flour, and mix to combine.
Add broccoli rice and egg white to food processor or blender, along with salt and pepper and 1 tablespoon olive oil. Pulse a few more times and then transfer to a mixing bowl. If you mix it too much, it will become dense and pasty – not ideal!
Taste and adjust seasonings as needed. Add more almond flour or vegan parmesan cheese if the mixture feels too wet. It should be moldable when squeezed together, but not like a dough.
Transfer mixture to refrigerator to chill for 30 minutes, or freezer for 15 minutes.
Once chilled, gently roll 1 1/2 inch balls in the palms of your hands, and set aside on a plate. There should be about a dozen when done. Coat arancini one at a time in the almond coating, then set aside on a baking sheet.
Heat a large skillet over medium low heat. Once hot, add 1 or 2 tablespoons olive oil and brown the arancini at a time (do this in two batches) for about 7 to 10 minutes total, turning to brown on all sides. Turn down heat if they browning too quickly.
Let arancini cool for 5 minutes, then serve with lemon wedges.
Parsley and Cashew Pesto Sauce
1 bunch parsley
1 cup olive oil
½ cup cashews
pinch of good salt, to taste
1x lemon, zest
Blend parsley and oil in a blender.
Once parsley is ‘chopped’ add the cashews and pulse for 10-20 seconds, leaving some slightly chunky cashew nuts to add a bit of texture.