Cauliflower risotto recipe for a creamy, healthy dish

Ingredients for Cauliflower risotto

• 2 heads cauliflower, broken into florets

• 30 ml extra-virgin olive oil

• 3 cloves garlic, thinly sliced

• 360 ml vegetable stock

• 45 g grated parmesan cheese

• 15 g chopped chives

How to make Cauliflower risotto

1. Pulse the cauliflower florets in a food processor 8 to 10 times until they resemble small grains of rice.

2. Heat the olive oil in a large frying pan over medium heat. Add the garlic and sweat for about 4 minutes, or until translucent.

3. Add the cauliflower and vegetable stock, then cook for 10 minutes until the cauliflower is softened and enough liquid has evaporated to create a creamy mixture.

4. Stir in the Parmesan and let the mixture sit for 5 minutes to thicken. Finish by stirring in the chives.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.