Roast Cauliflower Risotto with Tahini Cream

Name: Roast Cauliflower Risotto with Tahini Cream
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves: 4
Ingredients: 450 g (1 lb) cauliflower florets, cut small; 70 g (2½ oz) tahini paste; ½ teaspoon sea salt flakes; freshly ground black pepper; 4 garlic cloves, crushed; 2 teaspoons dried thyme; 60 ml (2 fl oz/¼ cup) olive oil; 60 ml (2 fl oz/¼ cup) balsamic vinegar; 100 ml (3½ fl oz) vegan white wine; 400 g (14 oz) arborio or carnaroli rice; 1 large onion, finely chopped; 3 tablespoons olive oil; 1.25–1.5 litres (44–52 fl oz/5–6 cups) vegetable stock; 2 tablespoons warm water; 1 teaspoon pomegranate molasses; 2 tablespoons lemon juice; finely grated zest of 1 lemon; 150 g (5½ oz) soya yoghurt; 1 tablespoon chopped flat-leaf (Italian) parsley, plus extra leaves to serve; 1 tablespoon chopped mint

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

This is a rich and delicious way to cook cauliflower, and very filling. Serve with a green salad.

Ingredients

For the Cauliflower

60 ml (2 fl oz/¼ cup) olive oil
60

Pasta
Vegan

Method

Heat the oven to 220°C (425°F/Gas 7). Line a large baking tray with baking paper. In a mixing bowl, whisk all the cauliflower ingredients together except the cauliflower. Spread the cauliflower out in the baking tray, pour over the dressing and toss to coat.