Photo of Cauliflower 'risotto' by WW

Cauliflower 'risotto'

Total Time
50 min
15 min
35 min
We’ve discovered another clever way to use the humble cauliflower. Our take on risotto uses cauliflower rice instead of Arborio and a cauliflower purée to add creaminess.


Calorie controlled cooking spray

8 spray(s)

Cauliflower, Raw

1 whole, florets, roughly chopped


2 clove(s), finely chopped

Vegetable stock cube(s)

1 cube(s), to make 200ml

Vegan Yeast Flakes

12 g


1 large, finely chopped

Thyme, Fresh

4 sprig(s), leaves stripped


250 g, sliced

Parsley, fresh

25 g, chopped


  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.


For a glossier, risotto-like texture, stir 1⁄2 teaspoon xanthan gum into the cauliflower mixture in Step 1. You’ll need to add it at the same time as the nutritional yeast.