Though I love risotto and I cook some often, I don’t post recipes as often as I would like just because I really fond it hard to photograph. I already mentioned that before, I’ve tried several techniques but I am not often satisfied with the results. In particular because I cook chiefly for dinner and don’t use professional equipment, lighting is hell. Plating is not always easy too. Anyway, I managed to get my hands on a lovely little cauliflower, probably the last for this year, and with chilly evenings a warm dish was much needed. I prepare a simple risotto with nothing extra. I roasted the cauliflower cut in little bouquets in olive oil, the added the rice, some vegetables bouillon and cook without cover until the bouillon was all gone. And serve with grinded pepper. Nothing more.