Tip: To make your own cauliflower rice, pulse 1/2 pound cauliflower florets in a food processor until chopped into rice-size pieces.
To make ahead: Freeze baked, cooled balls in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350 degrees F oven for about 25 minutes.
1/2 high-fat protein, 1/2 starch