- 1/2 (about 350g) cauliflower, cut into large florets
- 105g (1/2 cup) dried risoni pasta
- 40g butter
- 40g (1/4 cup) plain flour
- 250ml (1 cup) milk
- 80g (1 cup) coarsely grated cheddar
- 20g (1/4 cup) finely grated parmesan
- 70g (1 1/2 cups) breadcrumbs
Method
- Step 2Add 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.
- Step 3Meanwhile, melt the butter in a saucepan over medium heat and add the flour. Cook, stirring, for 2 minutes. 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. Add the cauliflower and risoni. Season. Use a spatula to stir until evenly combined. Set aside until cool enough to handle.
- Step 4Preheat 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.
- Step 5Spray 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 before serving.
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