Charred Cauliflower Risotto

By Jen Booker

December 27, 2016

  • Prep: 20 mins
  • Cook: 1 hr



60 ml Olive oi

60 ml balsamic vinegar

4 garlic cloves

2 tsp dried thyme

1/2 tsp salt

450g cauliflower (cut into small florets)

Tahini Cream

70g tahini paste

1 tbsp chopped mint

150g soy yoghurt

zest of 1 lemon

2 tbsp lemon juice

1 tsp pomegranate molasses

2 tbsp warm water


1.25 litres veg stock

3 tbsp olive oil

1 large onion chopped

400g risotto rice

100ml vegan white wine


1Line a baking tray with greaseproof paper.

2Whisk all cauliflower ingredients together except for cauliflower.

3Spread cauliflower out on tray and pour over the dressing and toss to coat.

4Roast for 25 mins. Set aside.

5Make the tahini cream by mixing all the ingredients together until creamy.

6Heat the stock over a lot heat.

7In another pan add the oil and onion and cook until soft.

8Add the rice, stir well and cook a little to toast.

9Add the wine and stir until evaporated.

10Add the stock 1 ladle at a time stirring until absorbed each time.

11Remove from the heat and stir through the tahini cream and half the cauliflower.

12Serve topped with remaining cauliflower.


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