Cauliflower Risotto

We culled our tomatoes plants this weekend and brought them inside in the hope that a little warmth might turn a few red. It felt like the true end of summer, winter coats and scarves are now being pulled on and the winter veg has started arriving. Bags of dark green curly kale, cauliflower, broccoli and squashes all turned up in our veg box this week.

One of the things I love about getting a veg box is the monotony. Believe it or not, receiving cauliflower for the third week in a row forces you to get creative and try new things. Last year it was toasted cauliflower florets with crème fraîche and pasta or silky smooth soups livened up with cannellini beans. This year, I have a feeling this will be our staple. A Jamie Oliver recipe from his jaunt around Italy. A rich, creamy risotto, packed with little cauliflower florets and a crispy anchovy breadcrumbs sprinkled over. Not only will this make you love cauliflower, you will want to go out and but more cauliflower so that you can make it again.

Not much different from a classic risotto, all you do is cook the florets in the hot stock and add them towards the end, breaking them into the risotto as you go finishing with plenty of butter and a little parmesan. For the crunchy chilli pangrattato, simply whizz stale bread with a tin of anchovies and a little chili, then fry until golden. The full recipe is here.

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