This cauliflower & almond risotto is the business

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

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

SHOP PLANT-BASED MEAL IDEAS