Eline loves risotto. I prefer something different every day. Cauliflower has never been a protagonist in one of the risottos before.
Cut a medium sized cauliflower in smaller pieces. Put on baking paper. Add 1 table spoon of curry powder, 1 table spoon of fennel seeds. Spread some oil. Bake in the oven at 200° for 30 mins. Stir halfway.
Chop and fry 4 garlic cloves, 1 white onion in a drizzle of olive oil. Add 180 ( 60 grams pp) grams of good quality risotto rice. Once the rice is glazy, add 200 ml of white wine. Allow to evaporate. Add vegetal stock cup by cup. After 10 mins, add the cauliflower and spices. Continue the cooking process until the rice is al dente.
Finish with 100 ml of light cream, chopped wild fennel and 100 grams of grinded roasted cashew nuts. Taste, add pepper and salt. Serve with grated parmigiano. Buon appetito😋