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5.0 from 9 votes

Roasted cauliflower risotto with truffle oil

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 -6 as a main
Course: Main Course , Others
Cuisine: Vegan

Ingredients

  • 1 head of cauliflower broken into florets
  • olive oil
  • salt & pepper
  • 1/3 cup cream
for the risotto
  • 1 onion finely chopped
  • 1 garlic clove crushed
  • 2- 2½ cups arborio rice
  • 1 cup white wine
  • 4-6 cups vegetable/chicken stock
  • 1-2 teaspoons truffle oil
  • salt & pepper to taste
  • grated Parmesan cheese for serving

Instructions

    Cup of Yum
  1. Pre-heat the oven to 180°c.
  2. Place the cauliflower florets on a non-stick baking tray and drizzle with the olive oil. Season to taste then place in the oven.
  3. Allow to roast for 20-30 minutes until cooked through.
  4. Remove from the oven then allow to cool slightly before blending with the cream to make a puree. Set aside.
  5. To make the risotto, fry the onion in a large, non-stick pan. When the onion is translucent and fragrant, add the garlic and allow to fry for a few seconds.
  6. Add the rice then stir to mix with the onion and garlic.
  7. Add the wine and allow to reduce then start ladling in the stock, one ladle at a time whilst stirring regularly to allow the rice kernels to release their creamy starch.
  8. When the risotto is halfway cooked, stir in the cauliflower puree and continue with the stock until the rice is cooked to your preference.
  9. When the rice is cooked, stir in truffle oil to taste then season.
  10. Serve in bowls with a generous grating of Parmesan cheese.