Charred Cauliflower Risotto

Cauliflower

15 ml Olive oil

15 ml Balsamic vinegar

1 Garlic cloves

½ tsp Dried thyme

0.13 tsp Salt

112 ½ g Cauliflower (cut into small florets)

Tahini Cream

17 ½ g Tahini paste

¼ tbsp Chopped mint

37 ½ g Soy yoghurt

¼ zest of lemon

½ tbsp Lemon juice

¼ tsp Pomegranate molasses

½ tbsp Warm water

Risotto

0.31 l Veg stock

¾ tbsp Olive oil

¼ Onion chopped

100 g Risotto rice

25 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.