Name: Vegan Cauliflower Risotto with Taggiasca Olives and Sun-Dried Tomatoes (Risotto Vegano al Cavolfiore con Olive Taggiasche e Pomodori Secchi)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 1 sprig of sage; 380 g arborio risotto rice; A small handful of fresh herbs (basil, parsley or fennel leaves); Salt and black pepper, to taste; 50 ml dry white wine; 1 small cauliflower, roughly chopped; 150 ml vegan cream alternative; 5 tbsp extra-virgin olive oil; 2 tsp sugar; 1 onion, thinly sliced; 1 tsp salt; 100 ml boiling water; 100 ml white wine vinegar; 1 bay leaf; 60 g taggiasca black olives; 1 medium cauliflower floret, thinly shaved; 80 g sun-dried tomatoes; 1 tsp peppercorns; 1 litre vegetable stock

Preparation info

Serves:
4

Difficulty
Easy
Ready in
55 min

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

While I firmly believe the best risottos are traditionally made with butter and cheese, I’ve had great results experimenting with vegan risotto. In this recipe, puréed cauliflower provides the beloved creaminess, and tangy and acidic ingredients like olives and pickled cauliflower replace the umami. Give it a try; you might be surprised too.