Cauliflower & Almond Risotto
Think risotto should be saved for a weekend or special occasion? Think again, this one’s quick, easy and deliciously different.
| Serves: | 4-6 |
| Cooking Time: | 15 minutes |
| Prep Time: | 15 minutes |
Ingredients
- For the cauliflower steak:
- 1 Tbsp extra virgin olive oil
- 1 cauliflower, sliced into steaks
- sea salt and freshly ground black pepper, to taste
- For the risotto:
- 1/2 cauliflower, broken into florets
- 1/2 broccoli, broken into florets
- 2 tbsp extra virgin olive oil
- 4 leeks, thinly sliced
- 3 garlic cloves, crushed
- 1/2 cup organic liquid vegetable stock
- 1/4 cup unsweetened almond milk
- basil pesto
- pumpkin seeds, toasted to garnish
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- 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 and 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. Garnish with pumpkin seeds and serve with Cauliflower steak.
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