This is a rich and delicious way to cook cauliflower, and very filling. Serve with a green salad.
Meanwhile, for the tahini cream, mix all the ingredients together until smooth and creamy. Set aside.
To make the risotto, heat the stock and set over a low heat to keep hot. Heat the oil in a large heavy pan, add the onion and cook until soft but not coloured. Add the rice, stir well and cook
Remove from the heat and stir through the tahini cream and half the cauliflower. Let the pan sit with the lid on for 2 minutes. Stir well before spooning into bowls. Top with the remaining cauliflower and sprinkle with the parsley leaves.
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