Roasted Cauliflower Sage And Almond Risotto
Ingredients
- 500 g cauliflower, trimmed and chopped
- 2 tablespoons olive oil
- sea salt and cracked black pepper
- ¼ cup (40g) chopped almonds
- 1 bunch sage, leaves picked
- 1.5 litres hot chicken stock
- 60 g butter
- 1 brown onion, finely chopped
- 1 ½ cup (300g) aborio rice
- ½ cup (125ml) dry sherry
- ½ cup (40g) finely grated parmesan
- 100 g Taleggio+ or strongly flavoured cheese, sliced
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