Photo of Roasted cauliflower & chorizo risotto by WW

Roasted cauliflower & chorizo risotto

Points® value
Total Time
45 min
10 min
35 min


Cauliflower, Raw

130 g, cut intobite size florests

Calorie controlled cooking spray

10 spray(s)

Chorizo Sausage

15 g, chopped into small cubes

Chicken stock cube(s)

½ cube(s)


1 large, finely chopped


1 clove(s), grated

Arborio rice, dry

60 g

White Wine Vinegar

1 tablespoon(s)

Parsley, fresh

1 sprig(s), fresh

Parmesan Cheese

1 tablespoon(s), grated, grated


  1. Preheat the oven to 220c/200c fan/gas mark 7. Place the cauliflower florets (and any cauliflower leaves) on a baking tray and add the cooking spray, followed by a generous pinch of salt and pepper. Roast in the oven for 20 mins, until tender and browned.
  2. Add the stock cube to 400ml boiling water. Stir and set aside.
  3. Heat a heavy bottomed saucepan, on medium high heat, and add the chorizo cubes. Fry until they begin to crisp up, 2 minutes. Transfer the cooked chorizo to a plate, and reduce the heat slightly to medium. Add the onion and cook in the chorizo oil for 5 minutes (add a couple of cooking spray if needed), until translucent, then add the garlic and cook for 1 minute.
  4. Add the rice to the pan, give it a stir to coat in the oil, then add the vinegar, and let bubble until almost all the liquid has evaporated, 1 minute. Add one ladle of stock to the pan, stir often, let the liquid all be absorbed, then add another ladle. Repeat this process until the rice is tender, and you’ve used up most of the stock.
  5. Stir through the roasted cauliflower, parsley and parmesan. Taste and check for seasoning. Sprinkle the leftover parsley and chorizo on top.