Method

• 1.
  Preheat oven to 220°C. Line a large baking tray with baking paper. Spread cauliflower florets on tray, season, drizzle with half the oil and drape bacon slices over the top. Roast for 20 minutes or until cauliflower is tender and bacon is crisp. Scatter cauliflower leaves and sage over the bacon and cauliflower, drizzle with a little extra oil and roast for a further 5 minutes.
• 2.
  Meanwhile, place stock and 1 cup (250ml) water in a saucepan, bring to the boil, then reduce to barely to a simmer.
• 3.
  Heat half the butter and remaining oil in a heavy-based saucepan over medium heat. Add leek, celery and chopped bacon and fry, stirring regularly, for 5 minutes or until softened. Add rice, stir until coated with oil, then add wine and boil for 3 minutes or until reduced by half.
• 4.
  Reduce heat to medium-low and add stock a ladleful at a time, stirring until absorbed before adding the next. Continue for 15-18 minutes until stock is all used and rice is al dente. Fold in remaining butter and half the goat’s cheese, remove from heat, cover and stand for 4 minutes to steam.
• 5.
  Serve risotto topped with roast cauliflower, cauliflower leaves, bacon and sage, extra goat’s cheese and a drizzle of extra olive oil.