Preheat oven to 425 degrees Fahrenheit and grease a large baking sheet with cooking spray
Heat the olive oil in a large skillet over medium heat. Add in the garlic and cauliflower rice and cook until the cauliflower rice is nice and tender.
When the cauliflower rice is done cooking, remove from heat and scoop the cauliflower rice into a cheese cloth, fine mesh strainer, or kitchen towel. Press out as much of the liquid as you can by squeezing the cloth/towel or pushing down through the fine mesh strainer.
Once you've removed all the excess liquid from the cauliflower, place in a large mixing bowl with the basil, greek yogurt, mozzarella cheese, and parmesan cheese. Lightly beat one of your eggs and mix into the cauliflower mixture. Season with salt and pepper. Transfer to the refrigerator for at least 30 minutes.
After the cauliflower rice mixture has cooled, remove from the fridge and start forming your arancini balls. I did this by using a 1/4 measuring cup to ensure all my balls were the same size- but you can use whatever size or method that you desire. Using wet hands, form mixture into balls.
Beat your other egg and place into a bowl. Place the breadcrumbs into a separate bowl. Dip each cauliflower rice ball first into the egg and then into the breadcrumbs, making sure to shake off the excess.
Place each breaded arancini ball onto your greased baking sheet. Using cooking spray (I used avocado oil), lightly spray the tops of each arancini ball. Place in the oven and bake for 20-25 minutes until the arancini are golden brown.
Remove from the oven once the arancini are done baking. Let cool and serve with your favorite marinara or tomato sauce and enjoy!