Once you have prepped your ingredients, add the chopped onion, cauliflower to a large pan, with some coconut oil and half the fresh garlic. fry off for around 5 minutes.
Now add the chicken stock and allow to simmer for 20 mins.
Meanwhile in a pan, fry the rest of the garlic gently on a low heat, and add the prawns. After cooking for around 4 minutes each side, squeeze over the juice of 1 lemon, toss the prawns in the parsley and set aside.
Once the risotto is taking form, add the juice of one lemon and season with salt and pepper and Goat's cheese if required. When the liquid has evaporated, add the risotto to plates. Top with the prawns and fresh parsley.