Get the soul-satisfying deliciousness of a risotto with lighter, brighter ingredients. Perfect for spring to make the most of new season asparagus and fresh lemons. Created by the talented Erin Clarke from Well Plated.
- 1 medium head cauliflower cut into florets (split ingredient into 5 x cups full)
- 2 tablespoons and 1 teaspoon extra virgin olive oil(split ingredient)
- 1 teaspoon salt (split ingredient)
- 1/2 teaspoon black pepper (split ingredient)
- 400g can artichoke hearts
- 1 small bunch asparagus
- 1 can Cannellini beans
- 2 cloves garlic
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons nutritional yeast
- 2 1/3 cups Unsweetened Almond Breeze Almond Milk
- 1 large shallot (diced)
- 1 cup uncooked quinoa
- 3 tablespoons chopped fresh chives
- Place a rack in the upper and lower thirds of your oven and preheat the oven to 220 degrees C.
- Place 3 cups of the cauliflower florets in a large mixing bowl. Drizzle with 2 teaspoons olive oil and sprinkle with 1/4 teaspoon salt and a pinch black pepper. Toss to coat then spread in a single layer on sided-oven tray lined with baking paper. Roast for 20 to 25 minutes, until tender and caramelised, tossing once halfway through.
- Spread the artichokes in a single layer on top of several paper towels. Place a few additional sheets of paper towel on top, then press gently to remove excess water. Transfer artichokes to a large mixing bowl. Trim the asparagus and cut into 1 1/2-inch diagonal slices, then add to the bowl with the artichokes. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat, then spread into a single layer on the a second sheet of baking paper in a tray. Place in the oven and roast for 15 to 18 minutes, until the veggies are caramelised and tender, tossing once halfway through.
- While the veggies roast, place the remaining 2 cups of cauliflower florets into a food processor. Pulse until the cauliflower resembles grains of rice, then add the beans, garlic, lemon juice, nutritional yeast, and 1/3 cup almond milk. Puree until just smooth.
- Heat the remaining 2 teaspoons olive oil in a copper bottomed or cast iron pot on a medium heat. Once the oil is hot and shimmering, add the shallots and cook until beginning to turn translucent, about 3 minutes. Add the quinoa, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir to coat in the oil and shallots, then add the remaining 2 cups almond milk. Bring to a gentle boil, then reduce heat, cover, and let simmer until the quinoa has absorbed most of the liquid, about 12 to 15 minutes.
- Add the cauliflower bean puree to the quinoa and fold to combine, adding a few extra tablespoons almond milk as needed so that you have a creamy consistency. Stir in chives. Taste and season with additional salt and pepper as desired.
- Divide the quinoa into serving bowls. Top with a generous serving of roasted vegetables and sprinkle with additional chives. Enjoy immediately.
Prep Time 60 minutes to prep and cook