Ingredients
2¾ozItalian chicken sausage link,casing removed
2¼cupsriced cauliflower,frozen works great
¼tspkosher salt
2tbsphomemade marinara,plus optional more for serving
½cuppart skim shredded mozzarella
1large egg,beaten
¼cupbread crumbs,or gluten-free crumbs
1tbspgrated pecorino romano,or parmesan
Cooking spray
Preparation
Heat a medium skillet over medium-high heat. Add the sausage and cook for about 4 to 5 minutes, breaking the meat up with a spoon as it cooks as small as you can.
Add the cauliflower, salt, and marinara. Cook for about 6 minutes on medium heat, stirring until the cauliflower is tender and heated through.
Remove from heat and add the mozzarella cheese to the skillet and stir well to mix. Let it cool for 3 to 4 minutes, until it’s easy to handle.
Spray a ¼ measuring cup with cooking spray and fill with cauliflower mixture, leveling the top. Use a small spoon to scoop out into your palm and roll into a ball. Set aside on a dish.
Repeat with the remaining cauliflower, making 6 balls.
Place the egg in one bowl and the breadcrumbs in another.
Add the parmesan to the crumbs and mix.
Dip the ball in the egg, then in the crumbs and transfer to a baking sheet. Spray the top with cooking spray.
If baking in the oven, bake at 425 degrees F for about 25 minutes, until golden. If making in the air fryer, bake at 400 degrees F for 9 minutes turning halfway until golden.
Serve with marinara sauce, for dipping.
