Our Top Tips
To save time: leave out the fried cauliflower leaves and stir in washed, chopped spinach instead
Elevate your dish: boost flavour by drizzling over parsley oil (blend oil, fresh parsley, garlic and seasoning) and lemon zest
Roasted Cauliflower, Caper and Lemon Risotto
Food
Starters
Comforting with punchy flavours, this lemon risotto combines roasted cauliflower florets and crisp leaves, gently folded into a creamy, perfectly al dente risotto base. Tangy capers add bursts of flavour, while Parmesan enriches the dish with subtle savoury depth. Finished with a bright citrus note, it balances texture, acidity and richness, making it a refined, visually striking addition to any elevated menu.
10 Servings
Ingredients
• 50g Knorr Professional Vegetable Paste Bouillon
• 30ml olive oil
• 100g onion, finely diced
• 450g arborio rice
• 500g cauliflower
• 75g parmesan
• 10g flat leaf parsley, finely chopped
• 40g capers, in brine
• 5g lemon zest
Method
- Bring 2l water to the boil then whisk in the Knorr Professional Vegetable Paste Bouillon.
- Heat the oil then add the onions and cook for 2-3 mins. Add the rice and cook for a further 2-3 mins.
- Add a ladle of the bouillon at a time and cook until the rice has absorbed the liquid, then repeat until the rice has softened but still has bite. Keep leftover bouillon mix to one side.
- Spread out the risotto on a tray and chill until needed for service.
- Preheat the oven to 185C. Remove the core from the cauliflower leaves and keep for service.
- Roast sliced cauliflower florets and the diced core with olive oil in the oven for 12 mins. Lightly season.
- For service: reheat the risotto gently with a ladle of the leftover bouillon mix.
- Once up to temperature, fold through the parmesan, parsley, drained capers and lemon zest.
- Top with lightly fried and seasoned cauliflower leaves and the sliced roasted cauliflower.
