Ingredients

Step by step

1. Preheat the oven to 220°C, fan 200°C, gas 7. Reserve the cauliflower’s small inner leaves and cut the head into small florets, roughly chopping the core. Toss with 1 tablespoon of oil and seasoning and spread on a large tray. Cut the top off the garlic bulb to just reveal the cloves, put on a sheet of foil and drizzle with 1 tablespoon oil, before wrapping tightly. Put the bulb on the corner of the roasting tray, then put the tray in the oven. Roast for 20 minutes until the cauliflower is just tender and starting to caramelise at the edges; set aside. Leave the garlic in the oven for a further 5 minutes until softened (you can leave it on the oven rack, if you like).
2. Reduce the oven to 200°C, fan 180°C gas 6. Heat the stock in a large ovenproof casserole (at least 3 litres in capacity, we used a 27cm diameter casserole) with the sage stalks and bring to the boil. Simmer gently for 5 minutes then discard the sage stalks. Tip the rice into the stock, bring back to the boil, season, stir once and bake, uncovered, for 20 minutes.
3. Squeeze the garlic flesh from the bulb, mash it to a purée and stir into the risotto with 3⁄4 of both the butter and cheese, and most of the sage. If the risotto is looking a little dry, stir in a splash more hot water. Top with the roasted cauliflower florets and the inner leaves, followed by the walnuts and reserved sage. Scatter over the rest of butter and cheese then bake for a final 10-12 minutes, until the rice is tender and the toppings are slightly toasted. Rest, loosely covered, for 5-7 minutes to thicken up, before serving with more Parmesan, if you like.