Creamy cauliflower rice
Ingredients:
- 400g white cauliflower
- 60 ml milk
- 15ml virgin olive oil
- 30g green or lilac cauliflower
- 30g mature hard cheese
- 300g arborio rice
- 600ml cauliflower stock
- 250g spring onions
- 1 clove garlic
Method:
1
Break the florets off of the coloured cauliflower, and crumble, either with your hands, or using a food processor. Crumble the mature cheese, and mix with the cauliflower. Set aside.
2
Brunoise the onion, cook 100g in a pan until transparent, and reserve the rest. Add the white cauliflower. Stir, add a little water and cook for 20-25 minutes on a low heat. Blend. Add the milk and oil, and blend again until you have a smooth, creamy, homogeneous, mixture. Season with salt and pepper, and set aside.
3
Heat a splash of olive oil in a pan, and fry the rest of the onion until transparent. Add the garlic and rice, and fry briefly. Add the boiling cauliflower stock, and cook for about 15-20 minutes on a medium heat. Remove from the heat, add the creamed cauliflower, stir gently taking care not to break the grains of rice, and leave to rest for a couple of minutes.
4
Now it’s time to plate up. Sprinkle the mix of crumbled cauliflower and cheese over the top. Garnish with micro leaves in the same tone as the coloured cauliflower.
Allergens:
Lactose