Start by separating the cauliflower into florets. Use only the soft parts of the cauliflower leaves, finely chop them, and set them aside. Chop the onion, garlic, and carrot into fine cubes. Finally, cut the broccoli into tiny florets.

Place only the cauliflower florets in a blender and process until the cauliflower resembles grains of rice.

Preheat a large skillet. Add butter to the skillet. When the butter starts to melt, add the onion and garlic with a pinch of salt. Once the onion and garlic begin to cook, add the chopped cauliflower leaves and continue frying. Then, add the broccoli florets and fry for a while. Finally, add the processed cauliflower and another pinch of salt, and continue frying.

While the vegetables are roasting, add two ladles of vegetable broth. After adding the vegetable broth, reduce the heat and continue cooking. After cooking for a while, check the cauliflower for doneness by tasting it. Add black pepper once the vegetables are cooked. Next, add heavy cream while the risotto is still cooking on low heat. Mix lightly and turn off the stove.

Remove the skillet from the heat, and while it is still hot, grate cheddar cheese over the risotto and stir gently. Transfer the risotto to a serving plate, grate some lemon zest over it, and drizzle with olive oil as a final touch.