Start by cutting the cauliflower into florets and cooking them in salted water. Steam the florets (for example, in a pressure cooker) for 10 minutes. Drain the cauliflower, then mash it with a potato masher. Season with salt, pepper, and a little nutmeg. Let cool.

Add the egg, Parmesan or Swiss cheese, and breadcrumbs. Mix everything together. Preheat your oven to 400°F (200°C). While the oven heats, shape the mixture into equal-sized balls, flatten them slightly, and place them on a baking sheet lined with parchment paper.

Bake at 400°F (200°C) for 30 minutes, flipping halfway through.

You can also cook them in an air fryer at 465°F (240°C), checking after about 10 minutes. The advantage is that you can easily reheat them in the air fryer the next day.

Once golden and cooked through, top with fresh parsley and chives.

Enjoy!