preparation

• Place the cauliflower divided in florets in an oven dish. Drizzle with olive oil (save 50 ml for frying the garlic later) and salt. Stir well. Put the dish in an oven at 200 degrees and let the cauliflower bake for half an hour until crispy and done. Stir every 10 minutes.
• Put the rice and milk in a saucepan. Let it come to a boil together and then turn the heat down so that the milk just boils, but certainly not too hard. Cover the pan and let the rice cook for about 25 minutes. Stir more often than you are used to with risotto because the milk is probably more difficult to absorb. But it will be fine in the end.
• Now stir the flour well into the yogurt and let it rest for a while. When the rice is just about cooked, add the yogurt, stir it well. Turn off the heat and let it cook for another 5 minutes.
• In the meantime, heat the olive oil in a frying pan and brown the sliced garlic cloves together with the crushed coriander seeds.
  Then you scoop the rice into a flat bowl. You put the cauliflower on top and then spoon the garlic and olive oil over the cauliflower.
  Optionally, you can finely chop some flat parsley over it.