A vegetable I struggle to know what to do with is the cauliflower. I am part of a food co-op where you order fruit and veg without knowing what you’re getting and this rogue cauliflower came with it. Luckily a flick through Jamie’s Italian book and he came to my rescue once again. I really recommend this book, it is filled with so many treats. 

The boiled cauliflower makes it a more delicate risotto, whilst the fried breadcrumbs and anchovies give it a really nice texture, yam. Here is the link to the recipe:

http://www.jamieoliver.com/recipes/risotto/cauliflower-risotto-risotto-ai-cavolfior

I had made my own chicken stock after a roast which I had then frozen, and used this with extra water to boil the cauliflower with. Risotto is never as hard to cook as some confused people make out, you just need to watch it! p.s. excuse my dirty student house hob

 

The recipe was enough for 4 and a little bit left over for luncheon, even though it says it is for 6. I never trust the people numbers that some recipes give so I always make more. bon appetit!