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Saffron risotto with caramelised cauliflower

  • Timer Prep 10 min
    Cook 35 min
  • Chart 509.5 cal/
  • Chef hat Medium


Grate the Parmesan or vegetarian alternative. Very finely chop the onions. Juice the lemons.


  1. 1 Begin by caramelising the cauliflower. Break the cauliflower down into florets, and cut each floret in half. Heat a tablespoon of olive oil with 15g butter, the bay leaf and cumin seeds, over a low to medium heat.
  2. 2 When the butter is bubbling, add the florets in, cut side down – as well as any nice leaves from the cauliflower (these are delicious and shouldn’t be discarded!).
  3. 3 Season with salt and pepper and cook for 5 minutes, without moving, then squeeze in the lemon juice, agitate the florets slightly to stop them from burning, and cover with a lid.
  4. 4 Cook for 5 more minutes, or until the florets are tender and steamed all the way through, then remove from the heat and keep warm while you make the risotto.
  5. 5 With a ladle at the ready, heat the stock in a pan over a very low heat. Melt 30g butter and 1 tbsp olive oil in a separate high-sided, non-stick frying pan.
  6. 6 Add the onion and a large pinch of salt, then cook, stirring, for five minutes until softened and fragrant but not colouring.
  7. 7 Tip in the rice and coat in the oil and butter, cooking for a few minutes until beginning to toast.
  8. 8 Pour in the wine or sherry and cook, stirring, until it’s absorbed.
  9. 9 Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it’s absorbed.
  10. 10 Continue to cook, adding stock, for 25-30 minutes, until all the stock has been absorbed and the rice is creamy and al dente.
  11. 11 Finally, add the parmesan and stir until melted. Turn off the heat and stir in the remaining 10g butter. Season and serve with the warm caramelised florets on top.
  • Average per serving
  • Calories 509.5kCal
  • Fat18.8g
  • Saturated8.9g
  • Salt1.35g
  • Carbohydrates63.1
  • Sugar8.9g
  • Protein13.8g
  • Fibre5.4g