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Roasted Cauliflower, Sage And Almond Risotto

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500 g cauliflower, trimmed and chopped

2 tablespoons olive oil

sea salt and cracked black pepper

¼ cup (40g) chopped almonds

1 bunch sage, leaves picked

1.5 litres hot chicken stock

60 g butter

1 brown onion, finely chopped

1 ½ cup (300g) aborio rice

½ cup (125ml) dry sherry

½ cup (40g) finely grated parmesan

100 g Taleggio+ or strongly flavoured cheese, sliced

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