Oatmeal Risotto with Roasted Cauliflower

Ingredients:

• 1 head of cauliflower
• 5 tablespoons extra-virgin olive oil
• 5 cups chicken broth
• 3 cloves garlic, finely chopped
• 1 onion, chopped
• 1 tbsp. chopped oats
• 0.5 cups white rice
• 2 tablespoons unsalted butter
• 0.5 cup finely grated Parmesan
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 220°C. Cut the cauliflower into 1-cm pieces and toss with 2 tablespoons olive oil, 1 teaspoon salt, and 0.5 teaspoon black pepper. Place on a baking sheet and bake until golden brown, about 45 minutes.
2. Combine the broth with 1 cup of water in a saucepan and bring to a boil.
3. In a medium heavy-bottomed saucepan, heat the remaining 3 tablespoons oil over medium-high heat. Add the garlic, onion, 1 teaspoon salt, and 1/2 teaspoon black pepper and cook until the onion softens, about 8 minutes. Add the oats and wine and cook until the liquid is reduced by half, about 2 minutes.
4. Stir 1 cup of the oats into the simmering broth at a time, allowing the previous portion of liquid to be absorbed. Continue stirring until the oats are tender, 35-40 minutes. Use all the broth. Add the butter, cheese, and parsley, and season with salt and pepper to taste.
5. Serve the risotto immediately, topped with the roasted cauliflower.