Makes 6 servings. Difficulty
1 medium leek, tender green and white parts only, finely chopped 1 garlic clove, minced 1 medium head of cauliflower, cut into 1 inch florets 5 cups gf vegetable stock 3 Tablespoons unsalted butter 1 cup Arborio rice 3/4 cup Parmigiano Reggiano cheese, grated Salt to taste
Bring the vegetable stock to a boil in a 3 quart saucepan. Reduce heat and keep stock at a bare simmer, covered.
Heat 2 tablespoons unsalted butter in a 4 quart heavy saucepan over medium high heat. Add the cauliflower, leeks and garlic; sauté for 2 minutes. Add the rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring, until the liquid is absorbed, about 2 minutes. Continue simmering and adding stock, about 1/2 cup at a time, stirring constantly and letting each addition of stock be absorbed before adding the next, until the rice is just tender and creamy looking, about 25 minutes (you may have leftover broth).
Remove the risotto from the heat and stir in the Parmigiano Reggiano cheese and remaining butter. Season to taste with salt. Serve immediately.