Mid week cauli risotto
Line a baking tray with greaseproof paper.
Whisk all cauliflower ingredients together except for cauliflower.
Spread cauliflower out on tray and pour over the dressing and toss to coat.
Roast for 25 mins. Set aside.
Make the tahini cream by mixing all the ingredients together until creamy.
Heat the stock over a lot heat.
In another pan add the oil and onion and cook until soft.
Add the rice, stir well and cook a little to toast.
Add the wine and stir until evaporated.
Add the stock 1 ladle at a time stirring until absorbed each time.
Remove from the heat and stir through the tahini cream and half the cauliflower.
Serve topped with remaining cauliflower.