First of all, clean the cauliflower, divide it into florets and wash it.
Fry the garlic, oil and chilli in a saucepan, add the cauliflower and 1 glass of water and let it simmer for about 20 minutes or until the florets are tender.

In the meantime, remove the casing from the sausages, crumble them in a non-stick pan with a little oil and cook them for a few minutes over medium-high heat, until they are golden brown.

Mash the cauliflower with a fork, then add the sausage.

Chop the onion and sauté it in a saucepan with a little oil, add the rice and toast it, then add the broth to start cooking, after a few minutes add the cauliflower and sausage mixture.

When cooked, add the cheese to cream and season with salt and pepper.

The cauliflower risotto is ready.

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