For the Cauliflower

• 60 ml (2 fl oz/¼ cup) olive oil
• 60 ml (2 fl oz/¼ cup) balsamic vinegar
• 4 garlic cloves, crushed
• 2 teaspoons dried thyme
• ½ teaspoon sea salt flakes
• freshly ground black pepper
• 450 g (1 lb) cauliflower florets, cut small

For the Tahini Cream

• 70 g (2½ oz) tahini paste
• 1 tablespoon chopped mint
• 1 tablespoon chopped flat-leaf (Italian) parsley, plus extra leaves to serve
• 150 g (5½ oz) soya yoghurt
• finely grated zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon pomegranate molasses
• 2 tablespoons warm water

For the Risotto

• 1.25–1.5 litres (44–52 fl oz/5–6 cups) vegetable stock
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 400 g (14 oz) arborio or carnaroli rice
• 100 ml (3½ fl oz) vegan white wine

Heat the oven to 220°C (425°F/Gas 7). Line a large baking tray with baking paper. In a mixing bowl, whisk all the cauliflower ingredients together except the cauliflower. Spread the cauliflower out in the baking tray, pour over the dressing and toss to coat. Roast for 25 minutes, or until starting to char at the edges. Set aside.

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 a little to lightly toast. Add the wine and stir until evaporated. Add the stock 1 ladleful at a time, stirring between each addition. Ensure each ladleful is absorbed before adding the next. The rice is cooked when the grains are tender but retain some bite. The mixture should still be quite wet when cooked so stir in more stock if too dry.

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.