Love cauliflower? Then check out my cheesy cauliflower au gratin as well!
Cauliflower Risotto with Sage Recipe
- 7 oz risotto rice (200 g)
- 3 cups vegetable stock (720 ml), warm
- 1 small onion chopped
- 2 large garlic cloves chopped
- 10,5 oz fresh cauliflower (350 g)
- a handful walnuts
- a handful fresh sage leaves
- 2 tbsp unsalted butter
- grated parmesan cheese
- olive oil
Cut the cauliflower into bite-size florets and place them on a baking tray. Drizzle with olive oil, pepper and salt. Place the tray with the florets in a preheated oven at 400°F (200°C) and roast them for 10 minutes until golden. Then let them cool down.
Add the leftover cauliflower bits to a blender and pulse it into a crumble.
Add a tablespoon of butter to a large saucepan and then place it over medium heat. Then add the chopped onion and garlic.
- Stir fry the onion for 3 minutes. Then add the rice.
Stir and bake the rice for a minute. Then pour in the cauliflower crumble. Season with a pepper and salt. Add some warm stock and cook over medium heat until it has gone.
- Add more stock until the risotto rice is nearly tender. Stir regularly. In the meantime transfer the walnuts to a non-stick pan and place this over medium heat.
- Gently roast the nuts for 4 minutes. Then take the pan off the heat and let the nuts cool a little before pouring them in a blender.
Blend the nuts into a rough crumble. When the risotto is nearly tender add half of the walnut crumble, the remaining butter and the sliced sage.
- Add the baked florets.
- Stir the risotto. Check the seasoning and add extra pepper or salt. Take the pan off the heat and scoop the cauliflower risotto onto plates. Sprinkle with the remaining walnut crumble and parmesan cheese. Serve hot.