Zucchini, cauli risotto with Parmesan and orange zest

Serves 2

Ingredients:

400g cauliflower, florets
300g zucchini, finely slice
6g sage (half sliced/half whole)
1 garlic clove, finely chopped
80ml white wine
200ml cream
½ orange, zest and juice
60g Parmesan cheese, grated
20g butter
olive oil
salt and pepper

Method:

1. Preheat the oven to 220 degrees.
2. Place the cauliflower into a food processor and blitz until it’s the consistency of rice. Set aside. 
3. Spread the zucchini on a roasting tray, drizzle with olive oil, salt pepper and sliced sage leaves. Roast in the oven for about 15 minutes, until soft and caramelised. 
4. Heat some butter in a pan and add your whole sage – fry until crispy. Remove from pan and set aside. 
5. Place that same saucepan onto low-medium heat. Add your garlic and gently fry for 1 minute. At this stage add your white wine and cook until reduced by half.
6. Add your cream, orange zest and stir in your cauli rice. Simmer for about 8 minutes. Stir occasionally and if it starts to thicken too much, add a dash of water. 
7. In the last minute, stir in half your grated Parmesan and season. 
8. Take of the heat and plate, top with your remaining Parmesan, roast veg and crispy sage leaves. You can add a squeeze of fresh orange to boost the flavour.