Cauliflower Risotto Recipe
cashew crema, pickled and roasted cauliflower, Romanesco broccoli, chive oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Risotto Base
Cashew Crema
Pickled and Roasted Cauliflower
Romanesco Broccoli
Chive Oil
Method
Preparation of Cashew Crema
- 1
Make Cashew Crema
In a blender, combine soaked cashews, lemon juice, garlic powder, salt, and water. Blend until smooth and creamy. Set aside.
Pickling and Roasting Cauliflower
- 2
Pickle Cauliflower
In a bowl, mix apple cider vinegar, sugar, and salt. Add cauliflower florets and let them pickle for at least 30 minutes.
- 3
Roast Cauliflower
Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden.
Cooking the Risotto
- 4
Cook Risotto
In a pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent. Add Arborio rice and toast for 2 minutes. Pour in white wine and cook until absorbed. Gradually add vegetable broth, one ladle at a time, stirring frequently until rice is creamy and al dente, about 18-20 minutes.
Preparing Romanesco Broccoli
- 5
Making Chive Oil
- 6
Assembly
- 7
Assemble Dish
Serve risotto topped with pickled and roasted cauliflower, sautéed Romanesco broccoli, and a drizzle of cashew crema and chive oil.
