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.