Charred Cauliflower Risotto

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

1

Line a baking tray with greaseproof paper.

2

Whisk all cauliflower ingredients together except for cauliflower.

3

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

4

Roast for 25 mins. Set aside.

5

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

6

Heat the stock over a lot heat.

7

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

8

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

9

Add the wine and stir until evaporated.

10

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

11

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

12

Serve topped with remaining cauliflower.

CategoryCuisine

Ingredients

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

Directions

1

Line a baking tray with greaseproof paper.

2

Whisk all cauliflower ingredients together except for cauliflower.

3

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

4

Roast for 25 mins. Set aside.

5

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

6

Heat the stock over a lot heat.

7

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

8

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

9

Add the wine and stir until evaporated.

10

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

11

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

12

Serve topped with remaining cauliflower.

Charred Cauliflower Risotto

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