These crispy, spicy, and cheesy rice balls are the perfect way to use up cauliflower rice. I saw a recipe online that used regular rice and breadcrumbs. I knew right away that I had to try and recreate this with cauliflower. The inside is like a jalapeno popper, and the outside has a wonderfully crunchy texture thanks to the pork rind and Parmesan coating.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
2 tablespoons softened cream cheese
1 tablespoon heavy whipping cream
2 tablespoons jalapeno, deseeded and diced
50 grams pork rinds
4 tablespoons grated Parmesan
1 large egg
1 tablespoon butter
60 grams pork sausage
2 ¼ cups (225 grams) cauliflower rice
1 teaspoon salt
¼ cup (60 grams) shredded mozzarella
1 tablespoon coconut oil
This makes a total of 3 (3-ball) servings of Jalapeno Cauliflower Rice Balls. Each serving comes out to be 414.44 Calories, 31.77g Fats, 5.9g Net Carbs, and 25.07g Protein.
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