Cauliflower Risotto.

Cauliflower Risotto. Recipe

An italian dish for those italian lovers
Yield: 6    Preparation Time:     Cooking Time:
An Italian style cauliflower and rice dish.


1 cauliflower
1 small tin of anchovies, oil from tin reserved
3 small dried red chilies
1 x risotto bianco
2 handfuls of stale bread, torn into pieces
Extra virgin olive oil
Handful of chopped fresh parsley
Sea salt and freshly ground black pepper
Parmesan cheese, for grating

Recipe Instructions

Prepare the bread crumbs.
In a food processor whiz together the bread, anchovies, the oil from the tin and the chilies. Heat the oil in a frying pan and fry the flavored breadcrumbs until golden brown.

Prepare the cauliflower.
Remove the coarse outer leaves of the cauliflower and cut out the stalk. Chop up the inner part of the stalk finely. Start making the risotto bianco and add the chopped cauliflower stalk into the pan with the onion and celery. Add the cauliflower florets to the pan of hot stock.

Make the risotto.
Continue making the risotto and add the stock little by little until the rice is half cooked. Start adding the cauliflower florets to the risotto with the stock crushing them into the rice as you go. Continue doing so until the rice is cooked and all the cauliflower has been added.

To finish.
Add the butter and the Parmesan and stir in the parsley. Taste and season accordingly. Sprinkle with the anchovy pangrattato, grate some Parmesan over the top and serve.


Main Meal