Blanch the cauliflower in plenty of salted water for 7 minutes and then immediately plunge it into water and ice. Once the cauliflower has cooled, cut off the tops and keep the best parts of the stems. Discard the rest.
Heat the butter in a frying pan, add the cauliflower florets and fry over high heat until crisp for about 5-6 minutes. Set aside the prettiest florets and leave the rest in the pan.
Add rice and stir gently until well toasted. Add the wine and let it evaporate, stirring constantly.
Add the hot vegetable broth and stir gently over high heat. Cook the risotto, adding the required liquid, for about 18-20 minutes.
At the end of the cooking time, add the cubed "Alta Badia" cheese, stir and let it sit for 2 minutes. Garnish with the remaining cauliflower florets, the cheese cubes and white pepper and serve.