Cauliflower Cheese Balls

Weve taken one of your favourite family weeknight dinners and made it into a crispy ball of risoni, cheese and cauliflower.

The ingredient of Cauliflower Cheese Balls

• 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

The Instruction of cauliflower cheese balls

• 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
• 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
• meanwhile 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
• 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
• 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

Nutritions of Cauliflower Cheese Balls

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