Cauliflower Rice ‘Risotto’ with Sage, Lemon and Pesto

Cut the cauliflower into large florets. Use a food processor to pulse to a rice-like consistency. You will probably need to do this in 2-3 batches depending on the size of your machine.

Heat a generous glug of oil in a large sauté pan over a medium heat. Add the garlic and onion. Cook until tender and translucent. Add the sage and cook for a further minute. Add the cauliflower, milk and lemon. Cook, moving frequently, for approximately 10 minutes until tender.

Stir through the cream and the walnuts. Cook for a further 2 minutes. Remove from the heat, add the parmesan and season generously.

Combine the pesto and the extra virgin olive oil. Drizzle over each bowl of risotto just before serving.

Will last up to 3 days in an airtight container in the fridge.