- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Serving: Serves 04-06
Roasted Cauliflower Risotto
This makes a great dinner for vegetarians or a fantastic "meat-free Monday" option. The roasted cauliflower served atop the risotto really is yummy, and it sets this risotto apart from others. The addition of goat's cheese to the risotto makes it lovely and creamy.
Recipe Tester Feedback: "The end product looked great with the cauliflower on top. I was a bit unsure how this would taste, as it seemed different from traditional risotto recipes, but we all really enjoyed it. The cauliflower tasted lovely and the risotto was really creamy, I think from the goat's cheese. I would make it again." - Judy
No: Gluten / Egg / Nuts
Contains: Dairy
Preparation Time 10 minutes
Cooking Time 55 minutes
Serves 4-6
Can be frozen
Ingredients
- Roasted cauliflower:
- cauliflower - 1, small head, broken up into florets
- olive oil - 2 Tbsp
- cumin - 1/2 Tbsp, seeds
- dried coriander - 1 tsp, ground
- paprika - 1 tsp
- salt flakes - 1 tsp
- pepper - 1 tsp, cracked
- lemon - 1, juice and zest only
- Risotto:
- onion - 2, small, peeled and quartered
- garlic cloves - 2, peeled
- salt - 1 tsp, plus extra
- pepper - 1/2 tsp, plus extra
- cumin - 1 tsp, ground
- dried coriander - 1 tsp, ground
- garam masala - 1 tsp
- olive oil - 20g
- arborio rice - 350g
- chicken stock - 70g, paste, or vegetable
- water - 930g
- goat's cheese - 80g, soft
- fresh basil - leaves, to garnish
Method
Roasted cauliflower:
- Preheat oven to 180C. Line a baking tray with baking paper.
- Place cauliflower florets (from 1 head), oil (2 Tbsp), cumin seeds (1/2 Tbsp), coriander (1 tsp), paprika (1 tsp), salt (1 tsp), pepper (1 tsp), lemon zest (from 1 lemon) and lemon juice (from 1 lemon) into a large snap lock bag. Shake until well coated.
- Place the mixture onto the prepared tray and cook for 45 minutes, or until tender and slightly crispy.
Risotto:
- Add onions (2) and garlic cloves (2) to bowl. Chop Speed 7 / 4 seconds. Scrape down sides.
- Add salt (1 tsp), pepper (1/2 tsp), cumin (1 tsp), coriander (1 tsp), garam masala (1 tsp) and oil (20g) to the bowl. Program 5 minutes / 100C / Reverse+Speed 2.
- Insert the whisk attachment.
- Add rice (350g) to bowl. Program 2 minutes / 100C / Reverse+Stirring Speed.
- Add the stock paste (70g) and water (930g) to the bowl. Program 17 minutes / 100C / Reverse+Speed 1, measuring cap on.
- Add goat cheese (80g) to the bowl. Mix on Reverse+Speed 2 to combine.
- Check for seasoning. Add more salt and pepper if required.
- Pour risotto into an insulated server and allow to sit for at least 5 minutes to thicken.
- Spoon risotto into a bowl. Top with roasted cauliflower pieces.
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