Creamy cauliflower rice

Sustainable recipe

Ingredients

  • 400g white cauliflower
  • 60 ml milk
  • 15ml virgin olive oil
  • 30g green or lilac cauliflower
  • 30g mature hard cheese
  • 300g arborio rice
  • 600ml cauliflower stock
  • 250g spring onions
  • 1 clove garlic

Preparation

Break the florets off of the coloured cauliflower, and crumble, either with your hands, or using a food processor. Crumble the mature cheese, and mix with the cauliflower. Set aside.

Brunoise the onion, cook 100g in a pan until transparent, and reserve the rest. Add the white cauliflower. Stir, add a little water and cook for 20-25 minutes on a low heat. Blend. Add the milk and oil, and blend again until you have a smooth, creamy, homogeneous, mixture. Season with salt and pepper, and set aside.

Heat a splash of olive oil in a pan, and fry the rest of the onion until transparent. Add the garlic and rice, and fry briefly. Add the boiling cauliflower stock, and cook for about 15-20 minutes on a medium heat. Remove from the heat, add the creamed cauliflower, stir gently taking care not to break the grains of rice, and leave to rest for a couple of minutes.

Now it’s time to plate up. Sprinkle the mix of crumbled cauliflower and cheese over the top. Garnish with micro leaves in the same tone as the coloured cauliflower.

Allergens

  • Lactose

Ingredients

  • 400g white cauliflower
  • 60 ml milk
  • 15ml virgin olive oil
  • 30g green or lilac cauliflower
  • 30g mature hard cheese
  • 300g arborio rice
  • 600ml cauliflower stock
  • 250g spring onions
  • 1 clove garlic

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