Preheat the oven to 180 C / 350 F and toss the cauliflower florets with 3 tablespoons of olive oil and spread on a small oven tray. Season well with salt and pepper. Get this in the oven to roast 10 minutes before the risotto with a total cooking time of 30 minutes.
Heat the other 3 tablespoons of olive oil and fry the onion until softened about 5 minutes. Add the rice and garlic and fry this for a further 4 minutes until the rice gets toasty and the pan will start to brown.
Add the boiling hot vegetable stock and put the lid on the pot (or seals with foil and place in the oven. Cook for 15 – 20 minutes.
While the risotto is cooking, melt the butter in a small pot or frying pan, and fry off the sage leaves until they crisp up. Drain on kitchen paper and set aside.
When the risotto is cooked, stir in the baby spinach leaves until they are wilted. Add the cream fraiche and grated cheese and season the dish with salt and pepper.
Top the risotto with the roasted cauliflower and crispy sage leaves and additional grated cheese and serve straight away.
Keywords: risotto, oven, on-pot, roasted cauliflower, sage, spinach, creamy