Thaw the frozen cauliflower florets. Melt the butter and garlic in a large skillet over medium-high heat until they bubble. Add the cauliflower in a single layer and cook for three to four minutes. Toss the cauliflower to the other side and continue cooking for another three to four minutes, stirring occasionally, until tender. Sprinkle it with salt.

Combine the shredded mozzarella cheese, cream cheese, and crumbled feta cheese in a mixing bowl. Mix until well combined.

Take one cauliflower floret and a spoonful of the cheese mixture and shape it into a ball using your hands. Place it on a lined baking sheet and repeat until all the mixture is used.

Prepare the bread crumbs and beaten egg in two shallow dishes. Dip and coat each croquette with breadcrumbs, dip into the eggs, and coat again with breadcrumbs. Freeze the ready balls for two hours.

Heat two inches of oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the cauliflower croquettes in batches and fry until golden brown and crispy, about three to four minutes per side. Remove with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

Melt the butter and garlic in a small saucepan over medium heat.

Add the sriracha and honey, and bring to a boil. Cook for one to two minutes, stirring constantly until the sauce is well combined and heated through.

Before serving, drizzle the buffalo sauce over the croquettes and garnish with chopped parsley.