The pangrattato gives this a lovely crunch (you can throw it over roast chicken thighs or toss with pasta, too). Add finely grated lemon zest and finely chopped parsley if you like, but take care not to overwhelm the cauliflower flavour.
SERVES
4
INGREDIENTS
For the pangrattato
- 50g coarse country bread, crusts removed
- 40ml extra virgin olive oil
- 2 cloves garlic, finely chopped
- ¼ tsp dried chilli flakes
For the risotto
- 50g butter
- 1 small onion, finely chopped
- 1 stick celery, finely diced
- 250g risotto rice
- 1 litre chicken or vegetable stock
- 150ml dry vermouth
- 400g cauliflower florets (about 1 medium cauliflower)
- 25g grated Parmesan
- Chopped parsley, to serve
METHOD
In a food processor, whizz the bread to coarse crumbs. Heat the oil in a pan and add the crumbs, garlic and chilli. Fry briskly until golden then transfer to a plate to cool.
Melt half the butter in a heavy-bottomed...
