Cauliflower Risotto

A delicious, hearty dish that makes an ideal weekend lunch.


A delicious risotto that is easy to make, packed with vitamins and delicious. 


Olive oil
500g aborio rice
2 litres vegetable stock
1 onion, finely diced
2 cloves garlic, crushed
300ml white wine
1/2 bunch coriander, chopped
1/3 cup capers, chopped
1 cup preserved lemon, finely chopped
1/2 head cauliflower, chopped into
small florets and blanched
200g grated parmesan
100g unsalted butter



1. Saute onions and garlic until softened
2. Add rice and stir until lightly toasted
3. Add wine and stir until the liquid has been absorbed
4. Add 200ml of the stock at a time, stirring after each addition until liquid
has been absorbed. Continue until the rice is al dente
5. Add the preserved lemons, capers and cauliflower. Allow the cauliflower
to warm through then add chopped coriander and salt and pepper to
6. Add butter and parmesan cheese, fold through and serve