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.