This cauliflower & almond risotto is the business
Think risotto should be saved for a weekend or special occasion? Think again. This one’s quick and easy; a deliciously different plant-based dinner.
INGREDIENTS
Cauliflower steak
- Extra virgin olive oil: 1 tablespoon
- Cauliflower: 1 head, sliced into steaks
- Sea salt and freshly ground black pepper, to season
Risotto
- Cauliflower: ½ head, broken into florets
- Broccoli: ½ head, broken into florets
- Extra virgin olive oil: 2 tablespoons
- Leeks: 4, thinly sliced
- Garlic: 3 cloves, crushed
- Woolworths Organic Liquid Vegetable Stock: ½ cup
- Woolworths Almond Milk: ¼ cup, unsweetened
- Woolworths Basil Pesto
- Parmesan cheese, finely grated
- Pumpkin seeds, toasted to garnish
METHOD
- To make the cauliflower steaks, heat oil in a large frying pan over medium heat, then fry the steaks for 3 minutes on each side until golden brown. Season to taste.
- Place the cauliflower and broccoli in the bowl of a food processor and pulse until fine, resembling the texture of rice.
- Heat oil in a pan over medium heat and sauté the leeks and garlic until translucent and fragrant.
- Stir in the cauliflower and broccoli, cook for another 2 minutes.
- Add in the stock and almond milk, cook for a further 5 minutes until most of the liquid has evaporated but the risotto retains some texture.
- Serve the risotto with a drizzle of basil pesto and a dusting of Parmesan. Garnish with pumpkin seeds and serve with cauliflower steak.
Serves 4–6