Roasted Cauliflower Risotto

• 1 head of cauliflower, cut into 2-inch florets
• 3 tablespoons olive oil, divided
• 2 tablespoons grated aged Gouda

• Salt and pepper
• 1/4 cup chopped pancetta

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 large sprig of rosemary leaves, finely chopped
• 1 pinch saffron threads

• 1 cup arborio rice
• 1/2 cup white wine
• 4 cups chicken stock, warm

• 1/2 cup grated Capriole Mont St. Francis, or other semi-hard goat cheese

Preheat the oven to 425ºF. Toss cauliflower with 2 tablespoons of the olive oil, and the Gouda, salt, and pepper in a large baking dish. Roast, stirring occasionally, until cauliflower is golden, 25 to 30 minutes.

Heat the remaining tablespoon olive oil in a big, heavy-bottomed pot, add pancetta, onion, and garlic. Cook and cook for about 2 to 3 minutes, until translucent. Add the rosemary and saffron and stir to combine.

Next, add the rice, stirring to coat. Add the wine and stir until the wine is absorbed. Start adding the stock, about 1 cup at a time, stirring constantly, and waiting for the liquid to reduce between additions. When you’ve gone through about half the broth, add the cauliflower. Continue cooking and adding stock until the rice is al dente and the mixture is creamy, about 20 minutes. (You may not need to use all of the stock).

Remove from the heat and stir in the Capriole cheese.