Proving the point that simple is so often best, this cacio e pepe risotto skates very close to weeknight perfection. Cosy, wonderfully cheesy and with an enlivening crack of fresh pepper, we haven't messed with the classic too much – well, except to add butter-roasted cauliflower to up your veg quota. It's a delicious finishing touch.
Preheat oven to 200°C fan-forced. Dissolve stock cube in 750ml (3 cups) boiling water. Peel and finely chop eschalot. Peel and crush garlic. Trim cauliflower and cut into small florets.
Melt butter in a frypan over medium heat, stirring occasionally, for 4–5 minutes or until brown with a nutty aroma. Remove from heat. Place cauliflower on a lined baking tray and drizzle with butter. Season with salt and pepper and roast for 15 minutes or until caramelised and tender. While cauliflower is roasting, continue with step 3.
Heat 20ml (1 tablespoon) olive oil in a frypan over medium-high heat. Add eschalot and garlic and cook, stirring, for 2–3 minutes or until softened.
Add rice to pan and stir to coat grains. Add hot stock, 250ml (1 cup) at a time, and cook, stirring continuously and allowing the stock to be absorbed before adding the next cup, for 20 minutes or until all stock has been used, rice is cooked and mixture has thickened. Add parmesan and 1 teaspoon cracked black pepper and stir to combine. While risotto is cooking, continue with step 5.
Cut cheeks from pear and thinly slice. Place pear and rocket in a bowl with red wine vinegar and remaining olive oil. Season well with salt and pepper and toss to combine.
Divide risotto between plates. Top with cauliflower and serve with pear and rocket salad.