Name: Charred Cauliflower Risotto
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2
Cuisine: Italian
Ingredients: 60 ml Olive oil; 60 ml Balsamic vinegar; 4 Garlic cloves; 2 tsp Dried thyme; 0.50 tsp Salt; 450 g Cauliflower (cut into small florets); 70 g Tahini paste; 1 tbsp Chopped mint; 150 g Soy yoghurt; 1 zest of lemon; 2 tbsp Lemon juice; 1 tsp Pomegranate molasses; 2 tbsp Warm water; 1.25 l Veg stock; 3 tbsp Olive oil; 1 Onion chopped; 400 g Risotto rice; 100 ml Vegan white wine

AuthorJen Booker

RatingDifficultyIntermediate

Mid week cauli risotto

Yields2 Servings

Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Cauliflower

60 ml Olive oil

60 ml Balsamic vinegar

4 Garlic cloves

2 tsp Dried thyme

0.50 tsp Salt

450 g Cauliflower (cut into small florets)

Tahini Cream

70 g Tahini paste

1 tbsp Chopped mint

150 g Soy yoghurt

1 zest of lemon

2 tbsp Lemon juice

1 tsp Pomegranate molasses

2 tbsp Warm water

Risotto

1.25 l Veg stock

3 tbsp Olive oil

1 Onion chopped

400 g Risotto rice

100 ml Vegan white wine

Line a baking tray with greaseproof paper.

Whisk all cauliflower ingredients together except for cauliflower.

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

Roast for 25 mins. Set aside.

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

Heat the stock over a lot heat.

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

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

Add the wine and stir until evaporated.

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

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

Serve topped with remaining cauliflower.

CategoryMainsCuisineItalian

Ingredients