Cauliflower Risotto

Ingredients for Cauliflower Risotto

• 2 heads cauliflower, broken into florets

• 2 tablespoons extra-virgin olive oil

• 3 cloves garlic, thinly sliced 350ml vegetable stock

• 3 tablespoons grated Parmesan cheese

• 1/4 cup chopped chives

In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice.

Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes.

Add the cauliflower and vegetable stock and cook until the cauliflower is softened and enough liquid has evaporated to make the mixture creamy, about 10 minutes.

Stir in the Parmesan and let sit 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.