Cauliflower sorghum risotto

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

This risotto is made with sorghum and uses nutritional yeast for a cheese-like addition. You can also add shaving of Woolies’ plant-powered dairy-free Cheddar-flavoured cheese as a substitute for the nutritional yeast.

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)

Cooking Instructions

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