Cauliflower Risotto Cakes

I made these from the ground up, skipping the first recipe as it didn't sound appealing.  This was a lot of work, and in retrospect I wonder if cooking the rice risotto-style was really necessary as the cakes might have been just as good with boiled rice.  The cauliflower roasted down to a rather small volume so that the cakes were composed mostly of the rice; so I would double the cauliflower next time.  Apart from these issues the flavor was very good and the texture pleasing.  As I omitted most of the onions I ended up with 6 decently-sized cakes (1/2 cup each), and I served them with celery soup.  I have a lot of risotto left over, so I will make these again with the rest of the cauliflower (especially now that most of the work is done).  And I do love recipes with roasted cauliflower, so as these are roughly on-par with CL Cauliflower Cakes I would make these again from scratch - but with boiled rice.