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Cauliflower Risotto


125g risotto rice

Cauliflower florets

1 tsp curry powder

½ onion

2 garlic cloves

100g butter

150ml white wine

500ml veg stock


50g parmesan


  1. Add the curry powder, 2tbsp oil and salt into a bow with the cauliflower florets

  2. Toss together and roast at 200 degrees for 20 mins

  3. Dice the onion and peeled garlic

  4. Melt the butter in a pan and add the onion and garlic and cook for 2-3 minutes over a moderate heat

  5. Stir in the risotto rice

  6. Add the wine to the pan to deglaze and cook until all the wine has evaporated

  7. Add water to your stock cubes to make 500ml

  8. Add the stock and simmer for 10 mins over a low heat stirring regularly

  9. When the rice is al dente (still a bit of hardness) add the roasted cauliflower and spinach

  10. Warm through for 1-2 minutes

  11. To serve stir in the grated parmesan, salt and black pepper