Cauliflower sorghum risotto

Cauliflower sorghum risotto

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  • 2
  • Easy
  • Health conscious Meat-free Vegan recipe collection wheat and gluten free
  • 15 minutes
  • 20 minutes
  • La Motte Sauvignon Blanc

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.


  • 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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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