Cauliflower Arancini
makes 24

400 gram cauliflower, 1 medium cauliflower
1 T olive oil
½ t salt
3 garlic cloves, minced
75 gram sour cream
100 gram Edam cheese, grated
50 gram Pecorino cheese, grated
3 T chopped green herbs , like parsley, basil, thyme
2 eggs?
2 T water
breadcrumbs

Rice the cauliflower in a blender, not too fine.
Sautée the cauliflower rice in 1 T olive oil, minced garlic and a sprinkle of salt.
Add the sour cream, the grated Edam and Pecorino and melt the cheeses into the rice.
Add the chopped herbs and pepper and salt.
Put all in a tray to cool down.

Make the balls about 1/4 cup size, roll them in the breadcrumbs, then into the egg wash and again in the breadcrumbs.
Deep-fry 180 °C for 5 minutes until golden.
Drain and serve

Notes:

If you want to make it totally GF or keto, you can use almond flour of Psyllium husks instead of breadcrumbs

You can also bake them in an 180 °C Oven , spray or drizzle some olive oil over them and roll /turn them over regularly.