Baked Cauliflower Risotto

Ingredients:

• 1 head of cauliflower, separated into florets and cut each in half
• 3 tbsp. l. olive oil
• Coarse salt and freshly ground pepper
• 1/4 cup sliced ​​almonds
• 1/2 medium onion, finely chopped
• 1.5 cups Italian white round grain rice (Italica, Arborio)
• 1 clove of garlic, finely chopped
• 1/2 cup dry white wine
• 3 cups lightly salted chicken broth
• 2 tbsp (30 g) butter
• 120 g of Italian cheese Fontina, coarsely grate (1.5 cups)
• 1/2 cup coarsely chopped fresh parsley

Preparation:

1. Preheat oven to 250°C. Toss the cauliflower with 1 tablespoon of olive oil on a baking sheet. Spread evenly over the surface and sprinkle with salt and pepper. Bake the cauliflower in the top rack of the oven for 5 minutes. Add the almonds and continue baking until the cauliflower is tender, about 15 more minutes.
2. Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the rice and garlic and cook for 2 minutes.
   
   Pour in the wine and simmer, stirring, until the liquid has evaporated, 1 to 2 minutes. Add the broth, 2 cups water, and 1 teaspoon salt; cover and bring to a simmer. Place the roasting pan on the bottom rack of the oven and continue cooking until the rice is tender, about 15 minutes.
3. Remove the risotto from the oven, add the butter, fontina cheese, and parsley, and stir vigorously. Divide the risotto among bowls and top with the roasted cauliflower and almonds.