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Cauliflower cheese balls
Cauliflower cheese balls
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Transformed family dinner into crispy risoni, cheesy cauliflower ball.
Ingredients:
  • 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) panko breadcrumbs
  • Fresh continental parsley leaves, to serve
Instructions:
  • Boil cauliflower in a large saucepan until tender-crisp, about 5 minutes. Drain and let cool in a sieve over a bowl. Then, coarsely chop the cauliflower.
  • Cook the risoni in the saucepan for a slightly shorter time of 8 minutes than what the packet suggests. Then, rinse the cooked risoni under cold running water and drain well.
  • In a saucepan over medium heat, melt the butter and stir in the flour. Cook for 2 minutes. Slowly pour in the milk, stirring well after each addition. Bring to a boil and cook for 2 minutes until thickened. Remove from heat and mix in the cheeses until smooth. Transfer to a large bowl, add cauliflower and risoni. Season and stir until well combined. Allow to cool before proceeding.
  • Preheat the oven to 200C/180C fan forced. Spread breadcrumbs on a large plate. Shape a heaped tablespoon of the cauliflower mixture into a ball using damp hands. Coat the ball with breadcrumbs. Repeat with the remaining mixture to make 24 balls.
  • Prepare 24 patty pans or mini muffin pans by spraying them with oil. Distribute the balls evenly among the pans and then spray the tops with oil. Bake in the oven for 20-25 minutes or until lightly golden. Allow them to cool slightly in the pans. Lastly, garnish with parsley and season before serving.

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