Cauliflower Risotto
Recipe type: Risotto
  • 1 cauliflower
  • 3 dried red chillies or red capsicum
  • 1 tin of anchovies
  • 2 slices of stale bread broken up
  • Extra virgin olive oil
  • Sea salt and pepper
  • Grated parmesan cheese
  • Chopped fresh parsley
  • For Risotto
  • 1.1 litres of stock
  • 2 tbs of olive oil
  • Knob of better
  • 1 chopped onion
  • 2 cloves of garlic chopped
  • Celery head chopped
  • 400g risotto rice (optional)
  • Optional 2 glasses of dry vermouth or white wine
  • Sea salt and pepper
  • 70g butter
  • 115g grated parmesan cheese
  1. Make a breadcrumb mixture by food processing bread and anchovies with oil from tin and chillies or capsicum.
  2. Heat a frying pan with oil and fry these breadcrumbs until golden brown. Finely chop cauliflower florets and chop stalk.
  3. To Make risotto
  4. Heat stock. In saucepan put olive oil, butter, onion, garlic, celery and chopped cauliflower stalk and cook for 15 minutes. Add vermouth or wine. Stir. Add rice if you wish this then a ladle of stock and pinch of salt. Simmer. Add florets of cauliflower. Add ladles of stock, stir. Allow each ladle to be absorbed before adding more. This takes about 15 minutes.
  5. Without the rice the cauliflower becomes the Risotto.
  6. Remove from heat and add butter and parmesan cheese. Stir. Add parsley.
  7. Lid on pan and let sit for 2 minutes. Serve with parmesan sprinkled on top.
Recipe by Harvest Hub at