Cauliflower 'risotto'
1
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 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 and a cauliflower purée to add creaminess.
Ingredients
Calorie controlled cooking spray
8 spray(s)
Cauliflower, Raw
1 whole, florets, roughly chopped
Garlic
2 clove(s), finely chopped
Vegetable stock cube
1 cube(s), to make 200ml
Vegan yeast flakes
12 g
Onion
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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