First prepare the cauliflower vegetables. To do this, wash and clean the yellow cauliflower and divide it into larger pieces.
Boil the cauliflower in salted water for about 10 minutes, drain, rinse and drain. Coarsely grate the cauliflower.
Peel and finely dice the garlic.
Melt the butter in a pan and sauté the garlic until light. Add the cauliflower and cook briefly. Season the yellow cauliflower with salt and pepper and set aside.
For the cauliflower salad, wash and clean the yellow and purple cauliflower and divide into small florets.
Peel the onion, halve it and cut it into strips. In a bowl, mix the apple cider vinegar with salt, pepper and oil. Add the cauliflower and the onion, mix everything well and let it infuse briefly.
For the risotto, peel the shallot and garlic and finely dice both. Heat the oil in a saucepan and sauté the shallot and garlic cubes until light.
Add the rice and sauté briefly while stirring, then deglaze with the white wine and let it boil down almost completely.
Pour about 150 ml of hot soup and let it boil down while stirring. Gradually add the rest of the soup.
Add salt and pepper to the risotto and cook, stirring, for about 15 minutes.
Mix in the Parmesan, butter and yellow cauliflower vegetables and finish cooking the risotto in 3-5 minutes and season to taste.
Divide the risotto with yellow and purple cauliflower into deep plates, arrange the cauliflower salad on top.