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Cauliflower ‘risotto’

Cauliflower 'risotto'

Total Time
40 min
15 min
25 min
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.



1 kg, cut into florets


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


250 g, Swiss brown variety, sliced

Fresh flat-leaf parsley

2 tbs, chopped

Oil spray

2 x 3 second spray(s)


  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.


Nutritional yeast is available from the health food section in supermarkets, and is a good source of protein, B vitamins and some minerals. It is often used as a cheese substitute in vegan cooking.