Cauliflower Risotto

I was never much of a fan of the brassica family when I was young. School dinners were probably to blame, they are probably starting to cook the Brussels Sprouts now ready for the Christmas lunch in schools around the country as I type. Now however I love them. I even grow them in the garden, and will be picking purple sprouts and kale for lunch on Christmas Day. Anyway this is a different way to use a cauliflower.

Ingredients
1 small or 2/3 of a normal sized cauliflower thinly sliced on a mandoline
2 small carrots grated
1 leak or onion finely chopped
250g risotto rice
1 clove garlic
1 glass of white wine
Chicken or Vegetable stock (750ml or thereabouts)
1/2 tsp of coarsely crushed coriander seeds
Seeds from 4 cardamom pods
Large knob of butter
1 tablespoon of olive oil
100g Parmasan cheese

Fry the onion or leek and garlic until transparent in the oil and half the butter . Add the carrots and fry briefly then add the cauliflower and rice. Stir to coat the rice in the oil then add the wine and cook until evaporated. Add the stock gradually stirring until evaporated and the rice is cooked. Add the remaining butter and the cheese, remove from the heat and stir. Leave to stand, covered for 5 minutes then serve.