1 medium cauliflower
2 tablespoons olive oil
small knob butter
1 onion, finely chopped
1 clove garlic, crushed
½ teaspoon caraway seeds
2 teaspoons finely chopped rosemary or thyme
¾ cup chicken or vegetable stock, hot
grated zest 1 lemon
2 tablespoons lemon juice
2 handfuls rocket, roughly chopped
¾ cup freshly grated parmesan
¼ cup cream
sea salt and ground pepper
200 grams haloumi, cubed
⅓ cup roughly chopped roasted hazelnuts
Cut the cauliflower into large pieces and grate on the coarse side of a box grater. Set aside.
Heat the oil and butter in a large sauté pan and add the onion, garlic, caraway seeds and the rosemary with a good pinch of salt. Cover and cook until the onion is soft, stirring occasionally. Add the cauliflower and stir until well combined.
Keeping the heat high, add the stock and cook until the cauliflower is only just tender but still with a little bite.
Add half of the lemon zest, all the lemon juice, the rocket, parmesan and cream. Stir to combine and season generously.
To finish: Heat a little olive oil in a sauté pan and cook the haloumi on all sides until golden.
Spoon the risotto into shallow plates and top with the haloumi, hazelnuts and the remaining lemon zest.