Cauliflower Cheese Bites
2
25 minutes
40 minutes
We’ve turned this classic Christmas dish into cheese-filled bite-sized balls, perfect for your next holiday party. Just dip them in our Brussels Sprout Ketchup and you’re good to go.
Ingredients
-
350g Cauliflower
-
105g Risoni
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40g butter
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40g plain flour
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250ml milk
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80g grated cheese
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20g grated parmesan
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70g panko breadcrumbs
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Chopped parsley, to serve
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Salt & pepper, to taste
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Brussels Sprout Ketchup
Directions
Blanch the CauliflowerBoil cauliflower in a large pot for about 5 minutes until just tender. Transfer to a sieve to drain and cool before roughly chopping.
In the same pot, cook the risoni for 8 minutes, then drain and rinse under cold water until cooled. Set aside.
In a saucepan, melt butter over medium heat. Add flour and cook for 2 minutes, stirring continuously. Gradually whisk in milk until the mixture is smooth and thickened, then bring to a boil for another 2 minutes. Remove from heat, add cheeses, and stir until melted. Mix in the cauliflower and risoni, then season.
Preheat oven to 200°C. Form mixture into small balls and coat each in breadcrumbs. Place in muffin tins before baking.
Place in the heated oven and bake for 40-45 minutes until golden. Allow to cool slightly before garnishing with parsley and dipping in Brussels Sprout Ketchup.
Add a sprinkle of Parmesan over your bites for an extra cheesy crunch!
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