Pre-heat the oven to 180 c

Take the cauliflower and thinly slice. Line a baking tray with greaseproof paper, sprinkle with olive oil, and lay the best 8 cauliflower slices on the tray, keeping all the remaining slices and trimming for later. Season with salt and pepper and sprinkle with a little more olive oil, roast in the oven for approximately 7 mins or until it is soft.

Lay the mixed seeds on a baking tray and place in the oven for 5 mins or until the seeds start to colour.

Meanwhile, in a saucepan sweat the diced onion with a little olive oil. Add the risotto rice and season. Add the white wine, then add the vegetable cube and slowly add the boiling water a small amount at a time until the risotto is just cooked. (Approx 20mins)

Add all the remaining cauliflower slices and trimmings and stir in carefully. Remove from the heat and fold in the grated parmesan and butter,

To Serve

Place some risotto in each plate, arrange two of the cooked cauliflower slices on top. Sprinkle with the toasted seeds and serve.