Serve this Creamy Roasted Cauliflower Risotto as a delightful appetizer or an elegant side dish to impress your dinner guests!

These are the ingredients you'll need for making cauliflower risotto. Click on 'learn more' for the full list with measurements.

Put 300 grams cauliflower, milk and double cream in a saucepan and cook on low heat for 10 minutes or until soft. Turn them into a smooth pure.

Put a wide pan on medium to low heat and add olive oil with the shallots and garlic, gently saute until soft and translucent without browning.

Add the rice and saute for few more minutes until the rice is semi-translucent. Add the white wine when the rice is hot and keep stirring until the alcohol evaporates.

The rice should be cooked al dente at that stage. Add the roasted florets along with the butter, check the seasoning and add some salt.

Parmesan cheese will season the risotto so add slightly less salt than needed. Give it a good stir, remove from the heat and sprinkle on the Parmesan.

Do not stir the parmesan in, let it sit on the top. Cover and allow to sit for 5 minutes before serving. Click on 'learn more' for more expert tips about how to make the perfect risotto.