ROAST CAULIFLOWER RISOTTO RECIPES

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Put the squash in one side of a large roasting tin and the cauliflower florets in the other. Drizzle with 1 tbsp oil, then add the thyme, chilli flakes, fennel seeds and some salt and pepper. Roast for 40 minutes, tossing halfway through. Add the cauliflower leaves for the final 5 minutes of the cooking time, tossing them in the oil to coat. Cook until the vegetables are just tender and lightly charred.
• Meanwhile, heat the remaining ½ tbsp oil in an ovenproof saucepan or flameproof casserole over a medium heat. Cook the onion for 5 minutes until lightly golden, add the garlic, mix well for 1 minute, then stir in the rice. Add the hot stock and transfer to the oven for 20-30 minutes until the liquid has been absorbed and the rice is tender.
• Stir the roast vegetables into the rice along with the cheese. Taste and season, then serve.

Steps:

• 1 Preheat oven to 200°C. Place cauliflower in a dish or tray and spray with oil. Open out chicken thighs and cut in half or thirds to make even-sized pieces. Place in a small ovenproof dish and spray with oil. Roast cauliflower and chicken for 20-25 minutes until cauliflower is tender and slightly browned on the edges and chicken is cooked through. Set aside and keep warm.
• 2 Meanwhile, make risotto. Heat a pan with olive oil over a medium heat. In a separate saucepan heat stock and water until nearly boiling. Keep hot. Add onion and garlic to pan. Gently cook until onion softens. Add rice and stir to coat grains. Cook for 2 minutes. Add wine. Allow wine to evaporate then add stock, 1/2 cup at a time, cooking and stirring until liquid is absorbed. After 10 minutes, add courgette. Stir through.
• 3 When all stock is absorbed and rice is al dente, remove from heat and stir through rocket. Add cauliflower and sliced chicken thighs. Garnish with parmesan and pepper.