CAULIFLOWER RICE RISOTTO

This super-fast supper makes light work out of the traditionally laborious risotto. Creamy, aromatic and rich, it is a low-carb and low‑effort dish. You can swap the stock for any flavour soup for an instant upgrade – it’s particularly nice with squash or pea soup.

 

SERVES 2

1 small cauliflower, broken into small florets (about 450 g/14&1/2 oz)

1 tablespoon olive oil

1 banana shallot, or 1/2 onion, very finely chopped

2 garlic cloves, finely grated

leaves from 2 thyme sprigs, plus extra (optional) to serve

100 ml (3&1/2 fl oz) white wine or vermouth

300 ml (1/2 pint) hot vegetable stock

2 tablespoons nutritional yeast

cracked black pepper, to serve

 

Pulse the cauliflower florets 6–8 times in a food processor until you have pieces that are lentil- or breadcrumb-sized. Don’t leave it on for too long, or you’ll end up with mush. Put the oil in a high-sided frying pan and add the shallot. Saute until softened and translucent, around 2 minutes.

 

Add the garlic and thyme and cook for another minute. Add the cauliflower rice to the pan and fry for 2 minutes until fragrant and just starting to brown. Add the white wine and let the cauliflower fully absorb it before proceeding to add the vegetable stock in 2–3 additions, waiting for the cauliflower to absorb most of the liquid before adding more.

 

Taste the risotto: the cauliflower should be tender but retain a bite. Season with nutritional yeast and turn off the heat. Allow to rest for a few minutes before serving with plenty of cracked black pepper and extra thyme leaves, if liked.

 

This recipe is from Broke Vegan Speedy by Saskia Sidey