Cauliflower Rice Arancini Balls

To make the filling, heat oil in a medium saucepan over medium heat. Add onions and garlic and cook for 2 minutes. Add flour and cook, stirring, for a further 2 minutes or until garlic and onions are evenly coated and the flour comes away from the sides of the pan.

Slowly add milk in batches, whisking thoroughly between each addition until no lumps remain. Reduce heat to low and continue stirring for 2 minutes or until sauce becomes thick. Add cauliflower and parsley. Season and stir to combine. Place mixture into a shallow container, then cover and refrigerate for 4 hours or until completely cool and firm.

To make the vegan tzatziki dip, combine yoghurt, cucumber and lemon juice and a pinch of salt in a small bowl. Set aside in the fridge.

To make the arancini crumb, roll heaped tablespoons of filling mixture into balls. Coat each ball in flour, then dip in extra soy milk and roll in panko crumbs.

Heat enough vegetable oil to cover the base of a medium frying pan. Shallow fry crumbed balls for 4-6 minutes over medium-high heat, or until golden brown and heated through. Drain on paper towel and sprinkle with salt. Serve immediately with tzatziki dip, lemon wedges and parsley.