Kris Carr

Main Courses

Cauliflower Risotto

Cauliflower Risotto


  • 1 1/4 cups vegetable stock, more as needed
  • 1 pinch saffron (about 1/2 teaspoon)
  • 1 medium head of cauliflower (about 5 cups)
  • 1 tablespoon extra virgin olive oil
  • 1 small leek, white and light green part, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 teaspoon Celtic sea salt
  • 3/4 cup peas, fresh or frozen
  • 1/4 cup fresh parsley, chopped
  • Fresh pepper
  • 2 tablespoons extra virgin olive oil (optional)



1. Heat 1 1/4 cups of stock in a saucepan. Turn off the heat. Add the saffron threads and let steep for 30 minutes.

2. Chop the cauliflower into small pieces. Add the cauliflower to a food processor. Pulse to create a finely chopped cauliflower that resembles a grain, such as quinoa or rice.

3. Heat 1 tablespoon of olive oil in a large saucepan on medium low heat. Sauté the leeks and garlic for a few minutes, until softened.

4. Add the cauliflower, salt and 1 cup of the saffron-vegetable broth.

5. Cook for 15-20 minutes until the cauliflower is softened. Add more vegetable broth as it is cooking if the pot starts to get dry.

6. Rinse and drain the peas. Add peas and remaining broth to the cauliflower. Let cook 2 minutes until the peas are heated through.

7. Add parsley and a little fresh pepper. Stir. Taste, and adjust salt.

8. Serve in bowls drizzled with olive oil

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