Prepare Bread Crumbs

1. Pulse bread, pancetta, and red pepper flakes in a food processor until finely chopped.
2. In a sauté pan, heat 1 tbsp olive oil and fry breadcrumbs until golden. Remove and set aside.

Prepare Cauliflower

1. Remove leaves and stalk from cauliflower. Chop stalk finely and cut florets into small 1-inch pieces.

Cook Cauliflower

1. Simmer stock in a large pot and add cauliflower florets.

Sauté Vegetables

1. In a large skillet, heat remaining olive oil and 1 tbsp butter. Add onion, celery, and cauliflower stalk. Cook until soft, about 15 minutes.

Cook Rice

1. Add rice to skillet, stirring to coat with oil. Cook for 1 minute. Add wine and cook until absorbed.

Add Broth and Cauliflower

1. Gradually add broth 1/2 cup at a time, waiting for absorption before adding more. After 10 minutes, start adding cauliflower florets, crushing them into the rice.

Finalize Risotto

1. Cook until rice is al dente. Turn off heat. Stir in last 1/4 cup of broth, remaining butter, parsley, and cheese. Let sit covered for 2 minutes.

Serve

1. Season with salt and pepper. Garnish with bread crumbs and celery leaves.