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Cauliflower Risotto













4 cups long grain rice, 2 cloves garlic, 1 spring onion, 1 cauliflower, oil, 1 tablespoon sweet red paprika powder, 1 tablespoon curry, 8-9 cups of water, 2 teaspoons salt, 1 tablespoon mixed spices, 400 g canned tomatoes, 1 tablespoon basil

Rinse rice under water until the water runs clear.
Let rice drain.
Mince spring onion and garlic.
Cut cauliflower into smaller pieces.
Heat a thin film of oil in heavy-bottomed pot. Saute onion and garlic. Add cauliflower and simmer for about 5 minutes until golden-brown.
Add rice, sweet red paprika powder and curry and simmer without water for 1-2 minutes. Cauliflower should get some colour before adding rice.
Add rice and water and let it simmer until water evaporates. If rice isn't cooked enough, add half a glass of warm water. Each type of rice needs different amount of water, so check the package for specific instructions.
Chop tomatoes using hands.
Add tomatoes, season with basil and mix gently with a fork.

Photo: Maja Sokolean
Cooked by: Anita Euschen

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