Instructions

1. In a medium saucepot over medium high-heat steam, the cauliflower in the water until cauliflower is tender, about 15 minutes.
2. Drain the water and allow the cauliflower cool down to room temperature.
3. Before mashing, drain any excess moisture from the saucepan. Add the salt and 1/4 teaspoon of the seasoning.
4. Using a potato masher, begin mashing the florets until smooth.
5. Add the Cheddar cheese and 1 tablespoon of the Parmesan cheese to the cauliflower and stir to combine.
6. In a separate, medium bowl, combine the bread crumbs, flax meal (if using), remaining 1/4 teaspoon of seasoning, and Parmesan cheese.
7. Using your hands, begin forming balls with the cauliflower mixture, approximately 1 to 1 1/2 inches in diameter.
8. Roll each ball in the bread crumb mixture, then place it on the baking sheet. Repeat with remaining cauliflower mixture and breadcrumb coating.
9. Bake for 25 to 28 minutes, until the bread crumbs are golden brown. Remove from oven and allow to cool before serving.