Cauliflower Risotto

This risotto is made with half cauli ‘rice’ and half risotto rice. It has the creaminess of a traditional risotto, but the cauliflower gives it more nutritional value and is lower in carbohydrates. Serves 4

11/2 tbsp unsalted butter drizzle of olive oil

1 onion, finely chopped 11/3 cups risotto rice big pinch of saffron threads 1/3 cup dry white wine 900ml–1 litre hot

vegetable stock

40g parmesan cheese (or vegetarian hard cheese alternative), finely grated, plus extra to serve 1 lemon, zest and juice

1 head of cauliflower (400g), grated or blitzed in a food processor

2 cups baby kale leaves

Melt the butter in a large saucepan set over a low heat with a drizzle of olive oil. Add the onion and cook for 10-15 minutes, until soft but not coloured.

Turn the heat up to medium, then pour in the risotto rice and stir for a few minutes to ensure every grain is well coated in butter, then add the saffron and stir well. Pour in the white wine and let it bubble away for a couple of minutes, stirring regularly.

Begin ladling in the hot vegetable stock, bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue slowly adding stock in this way for about 15-20 minutes until the rice is cooked through and the risotto is creamy.

Stir in the grated cheese, lemon zest and juice, grated cauliflower and baby kale and cook for a further 3 minutes. Serve with extra grated cheese on top.

Heat the oil for deep-frying in a deep-sided pan until hot. It is at the correct temperature when you drop in a piece of bread and it bubbles instantly.

Take a tablespoonful of the cauliflower mix and slide it into the hot oil, using another spoon to push the mix off. Always work away from you. Fry the fritters in batches until golden brown, then remove from the oil. Place on paper towels to drain and sprinkle with salt.

For the salad, whisk together the ginger, red wine vinegar, brown sugar and olive oil in a small bowl, season to taste and set aside. Put the salad leaves in a bowl, drizzle with the dressing and toss to combine. Serve with the warm fritters.

In a large bowl, combine 3 tablespoons of the flour with enough water to make a runny paste. Season and add the cauliflower, tossing until coated. Tip the breadcrumbs onto a plate and dip in each cauliflower round, pressing down to help the crumbs stick.

Preheat the oven to 180°C. Heat the oil in a frying pan. Cook the cauliflower in batches for 5 minutes on each side, adding a little more oil between batches if needed. Transfer the slices to a baking sheet as you go. Once all the cauliflower is browned, place the baking sheet in the preheated oven and cook for 10-15 minutes.

Combine all Quick Pickle ingredients in a bowl and set aside.

Wipe out the frying pan and heat another drizzle of oil. Add the onion and cook for a few minutes to soften. Stir in the garlic, ginger and curry powder for 1 minute, then add the remaining 2 tablespoons flour. Add the stock, little by little, stirring for a smooth sauce. Add the soy sauce, honey, rice vinegar, garam masala and coconut cream, then simmer over a low heat for 10 minutes, adding a splash of water if it gets too thick.

Serve the crispy cauliflower steaks and sauce with boiled rice and the Quick Pickle on the side. Garnish with micro herbs, if you like.