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Cauliflower sorghum risotto

Cauliflower recipes

Cauliflower sorghum risotto

20 minutes

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Cauliflower sorghum risotto

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

250 g cauliflower florets
1 T Woolworths harissa paste
3 T olive oil
200 g sorghum
3 cups vegetable stock
1 shallot, finely chopped
3 cloves garlic, minced
2 T lemon juice
1 T dill, chopped
1 T Italian parsley, chopped
2 T Woolworths nutritional yeast (or 4T plant-powered dairy-free Cheddar-flavoured cheese)

Method

1. Preheat the oven to 180°C. Place the cauliflower on a baking tray and toss with the harissa and

2. T olive oil. Roast for 20 minutes. 2 Cook the sorghum in the stock for 20 minutes. Add the remaining oil to a pan and fry the shallot for 5 minutes.

3. Add the garlic and cook for 1 minute. Add the sorghum and cauliflower and season with lemon juice. Serve garnished with the herbs and nutritional yeast or cheese.

Cook's note: Add Woolies’ plant-powered dairy-free Cheddar-flavoured cheese to your shopping list. It’s great for cooking and as a sandwich filler. If you're not following a plant-based diet, a fried or poached egg is a great addition to this dish.

Find more cauliflower recipes here.

Photographs: Jan Ras
Food assistant: Danielle Smith