For the risotto base:
1. Sweat the shallots in oil, add the rice and cook for a minute.
2. Bring the cauliflower stock to the boil.
3. Deglaze with the wine until evaporated (start the 17 minute timer)
4. Add the hot, seasoned stock boiling constantly little by little.
5. When cooked (17 minutes) spread thinly on a tray to cool.
6. Reserve until needed.
For the cauliflower stock:
1. Place all ingredients in a pan, bring to the boil and simmer for 20 minutes.
2. Pass off and reduce to 650ml
3. Season and reserve until needed.
For the cauliflower purée:
1. Place the cauliflower, water and butter in a pan, bring to the boil
2. Cool cauliflower until soft and reduce the liquor until evaporated.
3. Add the cream, bring to the boil and reduce by a third.
4. Liquidise and pass through a fine sieve.
5. Season and reserve until needed.
To finish:
1. Bring the risotto rice and remainder of stock to the boil
2. Add cauliflower puree, chopped chives and correct the seasoning.
3. Meanwhile, in a non-stick pan fry the cauliflower florets in a little oil until cooked and golden.
4. At the same time, cook the langoustines for 1 minute (approx) in a non-stick frying pan, season with lemon juice, salt and pepper.
5. Season the sliced raw cauliflower with salt, olive oil.
6. Place risotto in the middle of the plate. Arrange 3 langoustines on top of the rice.
7. Sprinkle the cauliflower florets, arrange the raw cauliflower and sprinkle with the baby chives.
9. Drizzle with olive oil and serve immediately.