Cauliflower Risotto

Don't Make These Mistakes

Pulse the cauliflower in short bursts; a blender run too long turns it to a paste.

If the mixture looks wet after the second addition of stock, simmer it for another minute or two uncovered.

Taste before you season, since the Parmesan brings plenty of salt.

How to Make Cauliflower Risotto

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oil in a large, deep frying pan over medium heat. Cook the onion for 4 minutes, until soft. Add the garlic and cook for 30 seconds.

   Mark done Start 4 min timer

2. Add the cauliflower and stir for 2 minutes. Pour in half the stock and simmer, stirring now and then, for 4 minutes, until it has mostly been absorbed.

   Mark done Start 2 min timer

3. Add the remaining stock and the peas and cook for 4 minutes, until the cauliflower is tender and the mixture is creamy but not soupy.

   Mark done Start 4 min timer

4. Take the pan off the heat and stir in the Parmesan, butter, lemon juice, salt and pepper. Taste, adjust the seasoning and scatter with the parsley.

   Mark done

Leftovers, Reheating and Keeping

Keeps in the fridge for up to 3 days. Reheat gently with a splash of stock.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve Alongside

• A rocket salad
• Roasted tomatoes
• Grilled chicken or fish

Still Wondering?

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.