via Donna Hays
2 pounds cauliflower, trimmed and chopped
2 tablespoons olive oil
sea salt and cracked black pepper
¼ cup chopped almonds
2 tsp. dried sage
5 cups hot chicken stock
3 tablespoons butter
1 brown onion, finely chopped
1 ½ cup aborio rice
½ cup red wine vinegar
½ cup finely grated parmesan
Preheat oven to 425°F. Place the cauliflower, oil, salt and pepper on a baking tray and toss to coat. Roast for 15 minutes, add the almonds and half the sage and roast for a further 5–8 minutes or until golden and crisp. Set aside and keep warm.
Place the stock in a saucepan over medium heat and bring to a simmer. Melt the butter in a large saucepan over medium heat. Add the onion and saute for 5 minutes or until soft. Add the remaining sage to the pan with the rice and vinegar. Cook, stirring, for 1–2 minutes or until the sherry is absorbed. Gradually add the stock, 1 cup at a time, stirring continuously for 25–30 minutes or until the stock is absorbed and rice is al dente. Stir in parmesan, salt and pepper, if needed, and spoon into serving bowls. Top with the cauliflower mixture to serve. Serves 4.
