Cauliflower Risotto (vegan) Recipe
cashew crema, pickled and roasted cauliflower, Romanesco broccoli, chive oil
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Ingredients
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Main Ingredients
Cashew Crema
Pickled Cauliflower
Chive Oil
Method
Preparation of Cashew Crema
- 1
Soak Cashews
Soak the raw cashews in water for at least 4 hours or overnight.
- 2
Blend Cashew Crema
Drain the soaked cashews and blend them with 1 cup of water, lemon juice, and garlic powder until smooth. Set aside.
Pickling Cauliflower
- 3
Prepare Pickling Solution
In a saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil.
- 4
Pickle Cauliflower
Add cauliflower florets to the boiling mixture. Remove from heat and let sit for at least 30 minutes. Drain and set aside.
Roasting Cauliflower and Cooking Risotto
- 5
Roast Cauliflower
Preheat the oven to 400°F (200°C). Toss the remaining cauliflower (cut into florets) with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
- 6
Cook Risotto
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add Arborio rice and stir for 1-2 minutes. Gradually add vegetable broth, one ladle at a time, stirring frequently until absorbed, about 20 minutes.
- 7
Add Romanesco
In the last 5 minutes of cooking, add the Romanesco broccoli to the risotto and stir until tender.
