Put the cauliflower in a food processor, blitz to a fine mince, then set aside.

Put the olive oil and two-thirds (ie, 40 g) of the butter in a wide pan on a medium to high heat.

Once the butter has melted and the oil is hot, add the onions and salt and fry gently, stirring frequently, for 10 minutes, until soft and golden but not browning.

Add the garlic and cook, stirring, for another two minutes.

Tip in the minced cauliflower, cook, stirring occasionally, for 10 minutes, until soft and reduced in volume, then pour in the wine and leave to cook for five minutes, until the liquid has evaporated.

Stir in the mustard and rice, then add a ladle of stock and stir until it's absorbed.

Repeat with the remaining stock, ladle by ladle, waiting for the liquid to be absorbed before adding more, and stirring frequently along the way. It should take 25-30 minutes for all the liquid to be absorbed and for the rice to become just shy of tender.

Take the pan off the heat, beat in the remaining butter, parmesan and creme fraiche, and pop on a lid while you fry the breadcrumbs.

Put the tablespoon of oil in a small frying pan on a medium to low heat and, when it's hot, add the breadcrumbs and cook, stirring, for four minutes, until nicely browned all over.

Add the parsley, lemon zest and juice, aleppo pepper and a pinch or two of salt, cook, stirring, for another two minutes, until the breadcrumbs are dry again, then take off the heat.

Ladle the risotto into four bowls, sprinkle the breadcrumbs on top and serve.