50gramsor 1.8 oz Parmesan (or any other hard cheesefor vegetarians)
70gramsor 2.5 oz blue cheese
a handful walnuts
Preheat the oven to 180° C or 350° F. Cut each pear into 8 wedges and remove the seeds. Place the wedges on a backing dish covered with parchment paper in a single layer. Coat them in honey from all sides. If your honey is no liquid enough, microwave it for 20 seconds. Put the pears in the oven for 20 minutes. 5 minutes before the end, add walnuts to the backing dish or microwave them for 30 seconds to release the flavor.
Meanwhile, cut the cauliflower into florets. Pulse them in a food processor until they resemble small grains of rice. Set a pot with the vegetable broth on medium-low heat.
Finely chop garlic cloves and a shallot. Set a skillet with a lug of olive oil over medium heat. Sauté for about 2 minutes or until translucent. Add the cauliflower rice and stir fry for 2 minutes. Add white wine (if using, if not - use a bit more vegetable stock). Let the wine evaporate and add the broth. Cook until the liquid is mostly absorbed, stirring occasionally, for around 15-20 minutes until soft but not mushy.
Dice the blue cheese, grate Parmesan and roughly chop the toasted walnuts. Add to the skillet. Season with salt and pepper to taste. Serve with honey-glazed pears and chopped parsley. Enjoy!