Juice the lemons. Very finely chop the onions. Grate the Parmesan or vegetarian alternative.
- 1 Begin by caramelising the cauliflower. Break the cauliflower down into florets, and cut each floret in half. Heat a tablespoon of olive oil with 15g butter, the bay leaf and cumin seeds, over a low to medium heat.
- 2 When the butter is bubbling, add the florets in, cut side down – as well as any nice leaves from the cauliflower (these are delicious and shouldn’t be discarded!).
- 3 Season with salt and pepper and cook for 5 minutes, without moving, then squeeze in the lemon juice, agitate the florets slightly to stop them from burning, and cover with a lid.
- 4 Cook for 5 more minutes, or until the florets are tender and steamed all the way through, then remove from the heat and keep warm while you make the risotto.
- 5 With a ladle at the ready, heat the stock in a pan over a very low heat. Melt 30g butter and 1 tbsp olive oil in a separate high-sided, non-stick frying pan.
- 6 Add the onion and a large pinch of salt, then cook, stirring, for five minutes until softened and fragrant but not colouring.
- 7 Tip in the rice and coat in the oil and butter, cooking for a few minutes until beginning to toast.
- 8 Pour in the wine or sherry and cook, stirring, until it’s absorbed.
- 9 Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it’s absorbed.
- 10 Continue to cook, adding stock, for 25-30 minutes, until all the stock has been absorbed and the rice is creamy and al dente.
- 11 Finally, add the parmesan and stir until melted. Turn off the heat and stir in the remaining 10g butter. Season and serve with the warm caramelised florets on top.
- Average per serving
- Calories 509.5kCal