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Charred Cauliflower Risotto

Yields2 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Mid week cauli risotto

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.

Nutrition Facts

Servings 2