These vegan cauliflower arancini are creamy and full of flavour with a delicate crispy crust. Dip them in your favourite marinara or homemade pesto!
Whisk together ground flax with water and set aside to thicken for about 10 minutes.
Pulse the cauliflower florets in a food processor with garlic cloves until it becomes the texture of rice. Add the cauliflower rice to a large mixing bowl.
In another mixing bowl, combine panko breadcrumbs with oregano, basil, sea salt, and ground black pepper.
Heat the cheese sauce in a saucepan over medium-low heat for 3 to 4 minutes, whisking constantly, until it thickens.
Heat vegetable oil in a heavy bottomed pot until it reaches approximately 365° to 370°F.
While oil is heating, form the risotto balls using a scant 1/4 cup of the mixture to form 1 1/2-inch balls with your hands. Then coat well in the remaining breadcrumb mixture. Set aside each ball onto a plate or baking sheet.
Place 3 to 4 balls in the hot frying oil and fry each batch for approximately 1 1/2 to 2 minutes until the breadcrumb coating is golden brown. Remove each ball from the oil with a slotted fryer spoon and set onto paper towel. Continue until all the arancini are fried.