Cauliflower balls

Where I come from ,Messina, the name of this recipe is " crispeddi i cavuluciuri", that is cauliflower balls.
Normally they are fried.
In Sicily many dishes are fried...are part of so-called street food.
When I was a little girl, I ate them a lot so I can barely stand it.
But now I bake them.
I like fried food but baked I think it is more healthy and I eat it with no worries.

Ingredients:
1 medium cauliflower (600 g)
3 tablespoons Parmesan cheese
1 egg
a sprig of parsley
rice flour
4 tablespoons potatoes starch
a pinch of salt

Preparation:

I put the cauliflower in a pan with boiling water for 20 minutes.
Later, I drain it and I put in a bowl, mashing with a fork.
Then I add salt, egg, Parmesan cheese, chopped parsley and potatoes starch.
If the dough is still wet, usually I continue adding a bit of Parmesan cheese or potatoes starch.
Finally I shape by hand some balls and I pass them in a dish with rice flour (to be more crunchy).
I put the cauliflower in a pan covered by a greaseproof paper oiled with extra virgin olive oil and I bake for 15 minutes at 200 ° (medium-high temperature).
Other 5 minutes  to cook them au gratin.

One leads to another until the dish is empty!

With this recipe I participate to contest "Polpettiamo" by Squisito