Vegetarian cauliflower risotto

Vegetarian cauliflower risotto with cauliflower rice, hard cheese and vegetable stock. A light dinner that swaps rice for cauliflower and is still satisfying.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 250 kcal per serving
• Protein: 16 g
• Fat: 16 g
• Carbs: 12 g

Ingredients

• 400g cauliflower
• 1 onion
• 200ml vegetable stock
• 50g vegetarian hard cheese (Parmesan-style)
• 1 tbsp butter
• 1 splash of lemon juice

Method

You’ll need: frying pan · food processor · grater

1. Wash the cauliflower, chop it into fine rice in a food processor, and peel and very finely dice the onion.
2. Heat the butter in a deep frying pan and sweat the diced onion for just under three minutes until translucent.
3. Add the cauliflower rice, fry it briefly for 2–3 min, then pour in the prepared vegetable stock.
4. Let the risotto simmer for ten minutes, until the cauliflower has soaked up almost all the stock.
5. Take the pan off the heat, grate the hard cheese straight in and season the creamy dish with a squeeze of lemon juice.

Good to know

A creamy risotto made with cauliflower instead of rice. Finely chopped cauliflower has a similar texture to rice but contains far fewer carbs.

Swaps

Butter → olive oil (for a fruitier fat in the risotto).

Cooking tips

Fry the cauliflower over a really high heat at the start. That takes away its typical cabbagey smell and creates subtle roasted flavours.

Storage

The flavours develop a lot overnight, and the dish reheats easily the next day.

Allergens

Contains milk (hard cheese, butter). Completely gluten-free and nut-free.