Cauliflower and Taleggio risotto with anchovy pangrattato

For anchovy pangrattato, preheat oven to 150C. Pulse all ingredients except butter in a food processor until coarse crumbs form, transfer to a bowl, drizzle with butter, mix to combine, then spread mixture on an oven tray. Bake, stirring occasionally, until golden (about 25 minutes). Season to taste with sea salt and freshly ground black pepper.

Combine cauliflower and stock in a pan and bring to the boil over medium heat. Cook until cauliflower starts to fall apart (30 minutes). Reduce heat to low and simmer until required.

Meanwhile, melt 50gm butter in a large heavy-based saucepan over medium heat, add onion, celery, garlic, thyme and bay leaf and sauté until soft but not coloured (about 10 minutes). Add rice and cook, stirring, for 2 minutes to lightly toast, then add wine and cook until wine has evaporated (about 2 minutes). Gradually add cauliflower stock a cup at a time, adding more as it is absorbed, stirring occasionally to break up cauliflower, and cook until rice is tender and creamy (about 25 minutes). Rest for 1 minute, then add parmesan, mascarpone and remaining butter and using a wooden spoon, beat vigorously until creamy. Season to taste.

Preheat a grill to high. Spoon risotto into heatproof bowls, top each with a slice of Taleggio and grill until Taleggio is melted and golden (about 2 minutes). Scatter with pangrattato and serve immediately.