In a medium saucepan over medium heat, add the Italian chicken sausage. Cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Once cooked, remove from heat and set aside to cool slightly.
If using frozen cauliflower rice, microwave it according to the package instructions until hot. Then, transfer to a clean kitchen towel and squeeze out excess moisture.
In a large mixing bowl, combine the cooked sausage, riced cauliflower, kosher salt, marinara, shredded mozzarella, beaten egg, bread crumbs, and grated Pecorino Romano. Mix until well combined.
Using your hands, take about two tablespoons of the mixture and roll it into a ball. Repeat with the remaining mixture, placing each ball on a baking sheet lined with parchment paper.
Preheat your oven to 400°F (200°C). Lightly spray the arancini balls with cooking spray to enhance browning. Bake in the preheated oven for about 20-25 minutes or until they are golden brown and crispy on the outside.
Once baked, remove the arancini balls from the oven and let them cool for a few minutes. Serve warm with additional homemade marinara for dipping.
