For the risotto base:

For the cauliflower and garnish

  • Cauliflower 500.0 g
  • Lemon zest 5.0 g
  • Flat leaf Parsley 10.0 g
  • Capers, in brine 40.0 g

For service:

  • Parmesan 75.0 g

Great vegetarian risotto dish given real depth of flavour from roasted cauliflower and KNORR Paste Bouillon and KNORR.



  1. For the risotto base:

    • Bring the water to the boil then whisk in the KNORR Paste Bouillon
    • Peel and finely dice the onions
    • Heat the oil then add the onions and cook for 2-3 min. Add the rice and cook for a further 2-3 min
    • 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
    • spread out onto tray and Chill until needed for service
  2. For the cauliflower and garnish

    • Use all parts of the cauliflower.
    • remove the core from the leaves and keep for service
    • Roast sliced florets and diced core with olive oil in oven at 185c for 12 minutes
    • lightly season
  3. For service:

    • Reheat the risotto gently with a ladle of the left over Knorr Bouillon
    • Once up to temperature fold through the parmesan, chopped parsley, capers and lemon zest.
    • Top with lightly fried & seasoned cauliflower leaves, the sliced roasted cauliflower, a little parsley oil and lemon zest