Lemony Roasted Cauliflower Risotto

INGREDIENTS

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, pressed or minced
• 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
• 1½ cups
• 2 tablespoons olive oil
• 1 large head of cauliflower, sliced into florets
• 1 cup freshly grated Parmesan cheese
• ½ cup dry white wine, optional
• 3 tablespoons unsalted butter, diced
• 1 teaspoon sea salt, more to taste
• Freshly ground black pepper, to taste
• Pinch red pepper flakes, to taste
• Zest and juice of ½ lemon, preferably organic (about ¼ teaspoon zest and 1 tablespoon juice)
• Garnish: ¼ cup sliced almonds or a few sprigs fresh thyme, leaves removed from stems and larger leaves torn into small pieces