This recipe from Meera Sodha offers a lighter take on traditional risotto, using blitzed cauliflower alongside rice to reduce the starchiness while maintaining a rich, cheesy flavour reminiscent of cauliflower cheese. The dish is finished with crispy lemon breadcrumbs for texture and brightness.
To prepare, blitz 400g cauliflower florets in a food processor until finely minced. In a wide pan, heat 4 tbsp olive oil and 40g of 60g unsalted butter over medium-high heat. Add two finely chopped brown onions and ¾ tsp fine sea salt, frying gently for 10 minutes until soft and golden. Add four minced garlic cloves and cook for two minutes, then stir in the minced cauliflower and cook for 10 minutes until reduced. Pour in 125ml white wine and cook for five minutes until evaporated.
Stir in 1 tbsp Dijon mustard and 220g risotto rice. Gradually add 1 litre vegetable stock, ladle by ladle, stirring frequently and allowing each addition to be absorbed before adding the next. This should take 25-30 minutes until the rice is just shy of tender. Remove from heat and beat in the remaining 20g butter, 80g finely grated vegetarian Parmesan, and 80g crème fraîche. Cover and set aside.
For the topping, heat 1 tbsp olive oil in a small frying pan over medium-low heat. Add 60g dried breadcrumbs and cook, stirring, for four minutes until golden. Stir in 20g finely chopped flat-leaf parsley, the finely grated zest and 1 tbsp juice of one unwaxed lemon, ¼ tsp Aleppo pepper, and salt to taste. Cook for two minutes until dry, then remove from heat.
Ladle the risotto into bowls, sprinkle with the lemon breadcrumbs, and serve immediately.
