Gastronomixs

Cauliflower risotto

For this preparation of risotto, we use cauliflower instead of rice, and cauliflower crème instead of stock. This preparatoin is easier, but still very tasty!

Makes 750g.

Cauliflower risotto

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

cauliflower

30

g

capers, salted

As needed:

 

capers in pickle

As needed:

 

cauliflower crème or crème anglaise of cauliflower

As needed:

 

salt and pepper

Preparation method

  • Immerse the salted capers in cold water, refreshing the water several times to reduce the salt content.
  • Cut the cauliflower into florets and grate with a grater or chop coarsely in the food processor.
  • Combine the raw grated cauliflower with the salted capers and cauliflower crème.
  • Heat and season with pepper and a small amount of salt.
  • Garnish with flavours of your choice; here, with deep-fried capers, mixed cress and edible flowers.

Serving suggestions

  • As a component in a starter, entremets course or main dish, such as cauliflower risotto with slow-cooked veal stew.
  • As a starter with smoked trout. 
  • Use in a dish with components of turnip, celery, and onion.

Previous page