In winter the cabbage family is really at its peak, and Roman cauliflowers are also really wonderful to see not only to eat.
250 gr. Carnaroli rice
100 gr. Of Roman Cauliflower
50 gr. Sausage meat
1 red onion
1 clove of garlic
Half a glass of dry white wine
thyme
oil
vegetable broth
grated parmesan cheese
salt
chili
Boil cabbage in salted water for 10 minutes. When you are ready, put them in a pan with oil and garlic and sausage and cook for a few minutes to flavor well. In another pan, put onion finely chopped and fry in olive oil, when golden toast rice until it sizzles. At this point, pour the white wine, add the cabbage and continue cooking with vegetable broth. Before serving, add thyme and pepper and grated Parmesan at will!