Preheat the oven to 180°C on a fan forced setting and line a baking tray.
Place frozen Birds Eye Cauliflower Rice in a microwave safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway then transfer into a large mixing bowl.
Add the chicken mince, 2 tbs parmesan, garlic, Dijon mustard, ½ the whisked egg and 1 tbs of breadcrumbs. Season with salt and pepper.
Roll mixture into balls and then toss in the corn flour. Dip into remaining egg, toss in the remaining breadcrumbs then place onto the lined baking tray.
Lightly spray each ball with olive oil and bake for 20-25 minutes until cooked through, flipping halfway.
Meanwhile, heat the tomatoes and mixed herbs together in the microwave or saucepan and simmer until thickened. Season with salt and pepper.
Serve arancini balls on a bed of rocket, spoon over the tomato and sprinkle with remaining parmesan.