Prepare:
-Chop and separate about 1 medium cauliflower or half of a huge one
-Sprinkle oil through, mix, and then add salt, pepper, and cumin seeds
-Roast at 200C/400F for about 1 hr, mixing in the middle. 40 minutes into it, add several cloves of garlic, still in the peel
-After about 10 minutes, puree til even consistency. Set aside
-Prepare about 2 cups rice (you should use arborio but I just use medium grain)
-Chop some broccoli and some mushroom
-Grate 1/2 - 1 cup of parmesan
-Optional: have some previously toasted/roasted pumpkin seeds
Cook:
-In a large pot, lightly sautée onion in olive oil or butter for 5 minutes on medium heat
-Add rice and toast for several minutes, tossing often to get full area coated and cooked
-Add in the cauliflower soup
-Bring to boil, lower to simmer and keep stirring for a while
-As the rice absorbs the water/soup, add more water (with or without stock powder)
-Once rice is cooked through turn off heat, mix parmesan through, then add mushroom, broccoli, pumpkin seeds, salt and pepper
-Garnish bowls with fresh basil and a tiny bit of olive oil
Tips:
-As I mentioned above, this was very nice but not nearly cauliflowery enough. What I would do is maybe cook the risotto the same way, only solely with stock, and then at the end mix through with cauliflower soup instead of the parmesan (perhaps using some cream in the soup) or just mix in stir-fried cauliflower like the broccoli
-The pumpkin seeds were a whim but I was really pleased with them. They're ones that I'd salted, peppered, oiled and roasted for an hour after a batch of pumpkin soup
No comments:
Post a Comment