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Photo of Cauliflower 'risotto' by WW

Cauliflower 'risotto'

1
1
1
SmartPoints® value per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

8 spray(s)

Cauliflower, Raw

1 whole, florets, roughly chopped

Garlic

2 clove(s), finely chopped

Vegetable stock cube(s)

1 cube(s), to make 200ml

Marigold Health Foods Ltd Vegan Engevita Yeast Flakes

12 g

Onion(s)

1 large, finely chopped

Thyme, Fresh

4 sprig(s), leaves stripped

Mushrooms

250 g, sliced

Parsley, fresh

25 g, chopped

Instructions

  1. Mist a nonstick pan with cooking spray and set over a medium heat. Add one-third of the cauliflower and all the garlic and cook, stirring, for 2-3 minutes. Add the stock, bring the mixture to a simmer and cook, covered, for 15 minutes until the cauliflower is very tender. Remove from the heat, sprinkle over the nutritional yeast, and use a stick blender to blitz the mixture to a smooth purée.
  2. Meanwhile, put the remaining cauliflower into a food processor and blitz until roughly the texture of rice, then set aside.
  3. Mist a large nonstick frying pan with cooking spray and add the onion, thyme, mushrooms and 2 tablespoons water. Cook, stirring occasionally, for 10 minutes until the vegetables are tender. Add the cauliflower rice and 50ml boiling water from the kettle and cook, stirring, for 2 minutes until hot.
  4. Stir the cauliflower purée into the mixture, adding a splash of water if the ‘risotto’ is too thick.
  5. Season to taste and serve garnished with the parsley.

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