Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Cauliflower risotto with spinach served
Rich and velvety cauliflower 'risotto' with wilted spinach and parmesan

Creamy cauliflower risotto with spinach

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The creaminess of classic risotto comes from the starch released by the rice. Since cauliflower has no starch, we cheat a little here: the emulsion of butter, cheese, and reduced stock creates that silky sauce that coats the crunchy cauliflower grains.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Modern / Low-Carb

Ingredients

Equipment Needed

  • Food processor or grater
  • Wide pan or pot
  • Wooden spoon

Allergen Information

⚠️ Milk (butter, cheese)
⚠️ Celery (in stock)

Instructions

1 ✓

Break the cauliflower into florets and pulse in a food processor until rice-sized (or grate it).

Tip: Don't over-grind, or it will turn into mush. The goal is to mimic the texture of rice.
2 ✓

Finely chop the onion. Heat the oil and sauté the onion until translucent, adding the crushed garlic at the end.

Tip: The base (sofrito) doesn't need to be browned, just softened to become sweet.
3 ✓

Add the cauliflower rice and sauté for 2-3 minutes until it smells slightly nutty.

Tip: Dry frying deepens the flavours and removes a little moisture.
4 ✓

Pour in half of the stock. Cook over medium heat until it evaporates. Repeat until the cauliflower is soft but still 'al dente' (approx. 10 minutes).

Tip: Cauliflower cooks much faster than rice! Be careful not to overcook it.
5 ✓

Stir in the spinach and let it wilt for 1 minute. Remove from heat.

Tip: The residual heat is enough for the spinach.
6 ✓

Stir in the cold butter and Parmesan.

Tip: The 'mantecatura' phase: the cold fat forms an emulsion with the remaining cooking liquid, creating a creamy sauce texture without cream.

Recipe FAQ

Why was the result 'soupy'?
Cauliflower doesn't absorb liquid like rice does. Only add as much liquid as it boils away, or boil off the excess over high heat at the end.

Ingredients

  • 1 head Cauliflower
  • 150 g Fresh baby spinach
  • 1 whole Onion
  • 2 cloves Garlic
  • 30 g Butter (cold)
  • 50 g Grated Parmesan cheese
  • 300 ml Vegetable stock
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 2 tbsp Chopped parsley