Method

• 1.
  Preheat the oven to 180°C. Place the cauliflower in a food processor and whiz until it resembles rice.
• 2.
  Melt 40g butter in a deep flameproof casserole over low heat. Cook eschalot and garlic, stirring, for 2 minutes or until softened.
• 3.
  Add the rice and cauliflower and stir to coat, then add stock and increase heat to high.
• 4.
  Bring to the boil, then cover tightly with foil and bake for 25 minutes or until rice is al dente.
• 5.
  Remove from oven and rest for 10 minutes. Stir the cream through risotto and season.
• 6.
  Meanwhile, melt remaining 40g butter in a small saucepan over medium-high heat. Cook for 2-3 minutes until golden brown. Add sage and cook for 30 seconds or until crisp, then remove from heat.
• 7.
  Drizzle butter and sage over risotto. Scatter with nuts and parmesan to serve.