Cauliflower 'risotto'
0
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
We’ve discovered another clever way to use the humble cauliflower. Our take on risotto uses cauliflower ‘rice’ instead of Arborio rice and the cauliflower purée adds creaminess to the dish.
Ingredients
Cauliflower
1 kg, cut into florets
Garlic
2 clove(s), thinly sliced
Vegetable stock cube
1 individual, gluten-free variety, to make 200ml stock
Nutritional yeast
1 tbs
Brown onion
1 medium, finely chopped
Fresh thyme
2 tsp, leaves
Mushrooms
250 g, Swiss brown variety, sliced
Fresh flat-leaf parsley
2 tbs, chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
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.
2
Meanwhile, process remaining cauliflower in a food processor until it resembles a rice consistency.
3
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.
4
Season with salt and pepper. Sprinkle with parsley to serve.
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