INGREDIENTS
1/2 cup
Cauliflower, thick leaves
3 cups
Cauliflower florets
2
Garlic clove
1 tbsp
Italian parsley
1
Meyer lemon
1/3 cup
Sweet onion
3 1/2 cups
Chicken stock
1 1/2 cups
Brown rice, short-grain
1
Black pepper, Freshly ground
1
Sea salt
1
Olive oil, Extra-virgin
1
Walnut oil
1/4 cup
Walnuts
2 tbsp
Butter, unsalted
2
generous tbsp Mascarpone
1
Parmigiano-reggiano
1/3 cup
Vermouth
4 cups
Water