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.

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INGREDIENTS

Cauliflower steak

  1. Extra virgin olive oil: 1 tablespoon
  2. Cauliflower: 1 head, sliced into steaks
  3. Sea salt and freshly ground black pepper, to season

Risotto

  1. Cauliflower: ½ head, broken into florets
  2. Broccoli: ½ head, broken into florets
  3. Extra virgin olive oil: 2 tablespoons
  4. Leeks: 4, thinly sliced
  5. Garlic: 3 cloves, crushed
  6. Woolworths Organic Liquid Vegetable Stock: ½ cup
  7. Woolworths Almond Milk: ¼ cup, unsweetened
  8. Woolworths Basil Pesto
  9. Parmesan cheese, finely grated
  10. Pumpkin seeds, toasted to garnish

METHOD

  1. 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.
  2. Place the cauliflower and broccoli in the bowl of a food processor and pulse until fine, resembling the texture of rice.
  3. Heat oil in a pan over medium heat and sauté the leeks and garlic until translucent and fragrant.
  4. Stir in the cauliflower and broccoli, cook for another 2 minutes.
  5. 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.
  6. 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

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