Cauliflower risotto

Cauliflower risotto

By
From
Superfoods
Serves
1
Cooking time
20 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
300g cauliflower,, broken into small florets
1 heaped teaspoon white miso paste
1 1/2 tablespoons unsalted butter
1/2 tablespoon olive oil
1 shallot, finely chopped
70g artichokes in oil, cut into bite-size pieces, (drained weight)
3 heaped tablespoons finely grated parmesan, plus extra to serve
1/2 lemon zest, finely grated
sea salt flakes
freshly ground black pepper
a handful basil leaves, sliced

Method

  1. Blitz the cauliflower in a food processor to the size of rice grains. Dissolve the miso paste in 300ml boiling water. Heat 1 tablespoon of the butter and the oil in a pan, add the shallot and gently cook for 5 minutes until soft. Add the cauliflower and stir to coat. Add half the miso stock and simmer for 10 minutes, stirring and adding a bit more stock now and then. The cauliflower should be tender but retain some bite, with enough liquid to make a sauce. Fold in the artichokes, remove from the heat and add the remaining butter, the Parmesan, lemon zest and salt and pepper. Serve sprinkled with basil leaves and Parmesan.

Contains

  • Vitamins C & K, folate, protein, iron, magnesium, calcium, fibre, flavonoids

Potential benefits

  • protects against cancer, rheumatoid arthritis

    cell damage & heart disease

    lowers cholesterol

    regulates blood sugar

    supports bone & digestive

    health & the immune system

    anti-inflammatory, antibacterial

Tags:
healthy
diet
clean eating
good for you
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