It’s not only vegetarian, this cauliflower “risotto” with lemon, leeks and mascarpone also contains one of your five a day! As if these nutritional power punches aren’t enough, this is also a very quick, easy and delicious dinner dish.
Cauliflower “risotto” with lemon, leeks and mascarpone
- olive oil
- knob of butter
- 4 sliced leeks
- 2 peeled and minced garlic cloves
- 30ml (2 tbsp) dry white wine
- 400g cauliflower rice
- 150ml vegetable stock
- 70g grated Parmesan
- 60ml (4 tbsp) mascarpone
- zest of 1 lemon
- salt and freshly ground black pepper to taste
- dollops of mascarpone
Add a drizzle of olive oil and a knob of butter to a medium pot and heat over medium heat. Add sliced leeks and peeled and minced garlic cloves and sauté until the leeks are soft, about 5 minutes. Add dry white wine and reduce over high heat until almost all of the wine has evaporated, about 3 – 5 minutes. Add cauliflower rice and vegetable stock to the pot and simmer gently until the cauliflower rice is tender and creamy but not mushy, about 10 minutes. Remove from heat and stir in grated Parmesan, mascarpone and the zest of 1 lemon. Season with salt and freshly ground black pepper to taste. Serve sprinkled with extra Parmesan and dollops of mascarpone.
Recipe and styling by Claire Ferrandi