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

  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 and 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. Garnish with pumpkin seeds and serve with Cauliflower steak.

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