Main Dishesdeliciouslyella
Cauliflower Risotto
This is a wonderfully simple creamy risotto. The cauliflower is grated into the rice as it cooks, so that it blends easily. Coconut milk adds to the smooth texture, while the onion, garlic, veggie stock and nutritional yeast bring out the flavour.
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
📝 Preparation Steps
1
Grate the cauliflower into a bowl and set aside until needed.
cauliflower1
2
Place a large pan over medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and a pinch of salt. Mix well and cook for about ⏱️ 10 minutes until soft.
drizzle of olive oilonion1garlic3 cloves
3
Once soft, add the grated cauliflower and cook for another ⏱️ 5 minutes before adding the rice. Cook for 2 further minutes, stirring to ensure that the rice doesn’t stick to the bottom of the pan.
cauliflower1
4
At this point, add ½ of the veggie stock, the coconut milk, lemon juice and nutritional yeast. Mix well and leave to bubble for 25–⏱️ 30 minutes, stirring regularly. Slowly add the remainder of the stock, as needed. If the mixture becomes too dry after using all of the stock, simply stir through a dash more boiling water.
lemon1nutritional yeast1 tablespoon
5
Once the rice feels soft and has absorbed all of the liquid, add the spinach and stir to wilt. Finally, taste and season with salt and lots of black pepper.
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