Roasted Cauliflower Brown Rice Risotto with Lemon Walnut and Mascarpone

Ingredients

• 3 cups cauliflower florets (save any green leaves! see below)
• Extra-virgin olive oil
• Sea salt
• 2 garlic clove, finely chopped, divided
• 3 1/2 cups chicken stock
• 2 cups water
• 1 Meyer lemon
• 2 tablespoons unsalted butter
• 1/3 cup finely chopped sweet onion
• 1/2 cup finely chopped cauliflower leaves (thick, fibrous stalks discarded)
• 1 1/2 cups short-grain brown rice (I used koshikari - if you use another type of short grain brown rice, it may change cooking timei)
• 1/3 cup vermouth or cooking sake (in a pinch)
• 2 generous tablespoons mascarpone or creme fraiche
• 1 tablespoon finely chopped Italian parsley
• Freshly ground black pepper
• Freshly grated Parmigiano-Reggiano
• Walnut oil, for drizzling
• 1/4 cup walnuts, lightly toasted in a 350° F oven for 5 to 7 minutes, finely chopped

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