Charred Cauliflower Risotto

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Servings:

4

60 ml Olive oil60 ml Balsamic vinegar4 Garlic cloves2 tsp Dried thyme0.5 tsp Salt450 g Cauliflower (cut into small florets)70 g Tahini paste1 tbsp Chopped mint150 g Soy yoghurt1 zest of lemon2 tbsp Lemon juice1 tsp Pomegranate molasses2 tbsp Warm water1.25 l Veg stock3 tbsp Olive oil1 Onion chopped400 g Risotto rice100 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.

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