Creamy rice with roasted cauliflower, grated tomato, and rosemary goat cheese

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Toss the cauliflower with 2 tablespoons olive oil, sweet paprika, 1/2 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 20 minutes, stirring halfway through, until golden and tender.

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   2. While the cauliflower roasts, heat the vegetable stock in a saucepan and keep it very hot over low heat without boiling vigorously.

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   3. In a wide pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook for 6 to 7 minutes until translucent. Stir in the garlic and cook 1 minute more.

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   4. Add the short-grain rice and toast it for 2 minutes, stirring well so it is coated in oil and lightly nutty.

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   5. Pour in the dry white wine and cook for 1 to 2 minutes, stirring, until the alcohol evaporates and the liquid is almost fully reduced.

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   6. Add the grated ripe tomatoes, half of the fresh rosemary, 1/2 teaspoon salt, and a little black pepper. Cook for 4 minutes until the tomato loses some of its moisture and the base becomes concentrated.

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   7. Add about one third of the hot vegetable stock and cook over medium heat, stirring often. As the rice absorbs the liquid, add more stock little by little until almost all is used, for a total of 16 to 18 minutes.

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   8. When the rice is nearly done and has a creamy consistency, fold in the roasted cauliflower, reserving a few florets for garnish. Mix gently and add more stock if needed to keep it luscious.

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   9. Turn off the heat. Add the goat cheese, butter, grated Parmesan, lemon zest, and the rest of the fresh rosemary. Stir vigorously for 1 minute until creamy and glossy.

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    10. Taste and adjust with the remaining salt and black pepper if needed. Spoon the creamy rice onto plates, finish with the reserved cauliflower florets and chopped fresh parsley, and serve immediately.