1 kg, cut into florets
2 clove(s), thinly sliced
Vegetable stock cube
1 individual, gluten-free variety, to make 200ml stock
1 medium, finely chopped
2 tsp, leaves
250 g, Swiss brown variety, sliced
Fresh flat-leaf parsley
2 tbs, chopped
2 x 3 second spray(s)
- Lightly spray a large non-stick saucepan with oil and heat over medium heat. Add one-third of the cauliflower and garlic, cook, stirring, for 2-3minutes or until light golden. Stir in stock and bring to a simmer. Simmer, covered, for 15 minutes or until cauliflower is very tender. Remove from heat and sprinkle over yeast. Use a stick blender to blend mixture to a smooth purée.
- Meanwhile, process remaining cauliflower in a food processor until it resembles a rice consistency.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add onion, thyme, mushrooms and 2 tablespoons water. Cook, stirring occasionally, for 10 minutes or until mushrooms are well browned and tender. Add cauliflower ‘rice’ and 2 tablespoons boiling water, cook, stirring, for 2 minutes or until hot. Stir in cauliflower purée, adding a splash of water if the ‘risotto’ is too thick.
- Season with salt and pepper. Sprinkle with parsley to serve.