roasted cauliflower and thyme risotto with lemon pangritata

A dish with a combination of flavours and textures designed to produce a big “wow factor”

1 cauliflower
300 g arborio or similar risotto rice
1 onion, finely chopped
1 clove garlic, finely chopped
2 tbsp extra virgin olive oil
1 tbsp fresh thyme or lemon thyme
1/2 tsp sea salt
glass white wine
1.2 litres vegetable stock
20 g organic butter
30 g vegetarian Parmesan
1 lemon
30 g fresh ciabatta breadcrumbs
25 g butter

View the full recipe at The Circus Gardener’s Kitchen →