1 x 700g fresh cauliflower florets
olive oil
½ white onion chopped
handful finely chopped parsley
1 punnet portabellini mushrooms
Himalayan salt
cracked black pepper
1 cup finely grated pecorino cheese
thick cream
1 cup chicken stock
1 tbls fresh chopped garlic
truffle oil
roasted almond flakes


Begin with the purée. Chop 250g of the cauliflower florets coarsely. Char in a little olive oil in a pot. Add the onion and garlic. Sauté for a few minutes. Add a little salt and pepper and half the stock. Cook on a low to medium heat until the onions and cauliflower are soft. Remove from the heat and stick blend well. Add a little thick cream to make a perfect purée. Set aside. Keep a few florets for garnishing and steam them until just cooked. Place the rest of the cauliflower in a food processor and process until you have caulirice. In a saucepan add the sliced mushrooms with a few blobs of butter and a little olive oil. Just before the mushrooms are cooked (do not over cook) add the caulirice and the rest of the stock. Mix well and sauté for a few minutes to cook caulirice. Add the parsley, the purée and a little more cracked black pepper. Mix well. Switch off the stove and add the cheese. Give it a good mix. Cut the florets for garnishing in half and char in a little olive oil. Spoon the ‘risotto’ into a dish, drizzle with truffle oil, sprinkle with a few roasted almond slithers and place a charred cauliflower floret in the middle.

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