Roasted Cauliflower Sage And Almond Risotto

Ingredients

• 500 g cauliflower, trimmed and chopped
• 2 tablespoons olive oil
• sea salt and cracked black pepper
• ¼ cup (40g) chopped almonds
• 1 bunch sage, leaves picked
• 1.5 litres hot chicken stock
• 60 g butter
• 1 brown onion, finely chopped
• 1 ½ cup (300g) aborio rice
• ½ cup (125ml) dry sherry
• ½ cup (40g) finely grated parmesan
• 100 g Taleggio+ or strongly flavoured cheese, sliced

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