In a large skillet over medium heat, sauté cauliflower rice and garlic in half the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) for 5 minutes, with a lid on, stirring frequently. Set aside.
Add cauliflower rice to food processor or blender, along with salt and pepper and remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size). Pulse/mix a few more times and then transfer to a mixing bowl to avoid getting the mixture too paste-like.
Carefully form into balls by resting the arancini in your palm and using your other hand's fingers to gently roll until a ball is formed. They are fragile, so work carefully. There should be 13-14 total (amount as original recipe is written // adjust if altering batch size).
*Find gluten-free panko bread crumbs if you're GF.
*Inspired by Saveur.
*Nutrition information is a rough estimate calculated without additional sauce.