Instructions

1. Pre-heat your oven to 450 degrees F.
2. Toss the cauliflower in a couple glugs of olive oil and a good dash of salt and pepper. Make sure everything is well coated. Arrange in a single layer in a shallow baking pan (or 2) with the flat sides down. Place in hot oven and roast for 15 - 20 minutes or until fork tender and golden on the bottom. Remove from oven and set aside.
3. As the cauliflower cooks, place the corn in a large pot of water and bring to a boil over high heat. Cook for 12-15 minutes or until tender. Drain and when the corn is just cool enough to touch, slice the kernels off the cob with a sharp knife from top to bottom. Compost the cobs and set the corn with the cooked cauliflower - aside.
4. On a medium-low heat, melt 2 Tbsp of butter in large pan and add shallots and garlic, season lightly with salt. Saute 5 minutes, stirring often.
5. Add rice, stirring until grains become slightly clear and golden on the outside, approximately 2 min.
6. Gently pour in the wine, stir well, and allow for absorption by the rice and evaporation of the alcohol.
7. Next ladle in enough stock to just cover the rice mixture and allow for a low simmer, stirring fairly regularly to avoid burning and encourage creaminess. Continue adding further ladles of broth as it gets absorbed, again only as much as is needed to cover the rice.
8. This will continue for roughly 30 mins, or until rice mixture is creamy and has reached the desired texture. You want it to be soft and oozy but still hold it's texture and not be mushy.
9. When you figure you've got about 5 minutes (one more covering of stock) left, stir in the cooked cauliflower and corn.
10. Once it has reached the desired texture dump in the Parmesan cheese, parsley and about a Tbsp of butter and a good helping of fresh cracked pepper. Stir well.
11. If you want to add perfectly seared scallops or juicy cooked chicken to meat it up, go for it!
12. Eat.