Step 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.

Step 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.

Step 3

Meanwhile, melt the butter in a saucepan over medium heat and add the flour. Cook, stirring, for 2 minutes.

Step 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.

Step 5

Add the cauliflower and risoni. Season. Use a spatula to stir until evenly combined. Set aside until cool enough to handle.

Step 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.

Step 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.