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BG Diet
  • 0:20 Prep
  • 0:40 Cook
  • Makes 24


  • 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


  • 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. 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.
  • 4
    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.
  • 5
    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.

Source: taste.com.au


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