INGREADIENT

• 1/2 cauliflower cut into florets
• 1/2 cup risoni dried
• 40g butter
• 1/4 cup plain flour
• 1 cup milk
• 1 cup cheddar cheese coarsely grated
• 1/4 cup parmesan cheese finely grated
• 1 1/2 cups panko breadcrumbs
• 1 handful fresh parsley *to serve

Direction

1. Cook the cauliflower in a large saucepan of boiling water for 5 minutes or until tender-crisp. Use a slotted spoon to transfer to a sieve set over a bowl. Set aside to drain and cool. Coarsely chop the cauliflower.
2. Add the risoni to the saucepan and cook for 8 minutes (slightly less time than the packet directions). Drain and rinse under cold running water. Drain well.
3. Meanwhile, melt the butter in a saucepan over medium heat and add the flour. Cook, stirring, for 2 minutes.
4. Gradually add the milk, a little at a time, stirring until combined after each addition. Bring to the boil and cook, stirring, for 2 minutes or until very thick. Remove from heat and stir in the cheeses until melted and smooth. Transfer to a large bowl.
5. Add the cauliflower and risoni. Season. Use a spatula to stir until evenly combined. Set aside until cool enough to handle.
6. Preheat oven to 200C/180C fan-forced. Spread the breadcrumbs over a large plate. Use damp hands to roll a heaped tablespoonful of the cauliflower mixture into a ball. Roll in the breadcrumbs to coat. Repeat with the remaining cauliflower mixture and breadcrumbs to make 24 balls.
7. Spray 24 patty pans or mini muffin pans with oil. Divide the balls among the pans and spray the tops with oil. Bake for 20-25 minutes or until lightly golden. Set aside to cool slightly in the pans. Sprinkle with parsley and season to serve.