Cauliflower Risotto with Burnt Sage & Grilled Carrots
UCOOK has come out with a game changer this week. Their Cauliflower Risotto with Burnt Sage and Grilled Carrots is definitely a dish you don’t want to miss. With the winter months coming up this dish is a subtle hint of comfort food.
When first reading the recipe, this risotto might sound unusual but don’t let that deter you from ordering it. The cauliflower “rice” is filling and satisfying which makes for a perfect arborio rice replacement if you’re looking for a lighter dinner. The addition of crispy sage is a pasta tradition you have to try. Crispy sage combined with burnt butter is an absolute favourite of mine and could easily be the last dish I’d eat before I die.
This week UCOOK have put the perfect spin on an all-time favourite with the addition of orange zest. The sweet flavour compliment the bitter sage and rounds off the dish perfectly. We chose to add all the orange zest and a little juice to the risotto and carrots. Cauliflower makes for the perfect base with that subtle hint of citrus.
Risotto is known for its rich, creamy texture. To get that affect with this healthy alternative UCOOK have used créme fraiche and parmesan. It gives the illusion of cream and starch without the guilt. We loved the caramalised carrots, they bring a delicate crunch that completes the dish perfectly. Crack some black pepper over the top and you’re set for a perfect in-between season dinner.
To avoid disappointment, make sure to you order your cauliflower risotto by 10:00 am on Wednesday!
- 500g Cauliflower Florets
- 300g Carrots, cut into batons
- 10g Sage stems removed
- 2 Garlic Cloves
- 100ml White Wine
- 150ml Créme Fraiche
- 8ml Vegetable Stock
- 1 Orange, zested
- 50g Parmesan, grated
- Preheat your oven to 200 degrees Celcius, and line a baking sheet with foil.
- Place your cauliflower florets in a food processor and blitz until the cauliflower is the consistency of rice. Don’t use a Nutribullet as this will turn the cauliflower into mush. If you don’t have a food processor use the coarse side of a grater.
- Finely slice your garlic, set aside. Fill your kettle with boiling water.
- Slice up half of your sage leaves, leaving the other half whole. Spread your carrot batons on your prepared baking tray and drizzle with olive oil, salt, and pepper and add your sliced sage.
- Once your oven has preheated, add your carrots and roast for 15-20min, until soft and caramelised, make sure to shift the tray at the halfway mark to ensure even colouring.
- Heat a generous amount of butter in a saucepan that will fit your risotto over medium heat. Once the butter has melted add your whole sage leaves and fry until crispy, about 3-5 minutes, shifting occasionally. Remove the crispy sage leaves from the pan and set aside.
- Return the same saucepan to medium heat and add a drizzle of olive oil. Once the pan is hot add your garlic and cauliflower rice and gently fry for 3-5 minutes, until the cauliflower rice is translucent.
- Add your white wine and let it bubble away for 2 minutes or until it has reduced by about two thirds, stirring frequently.
- Add your vegetable stock, 150ml boiling water, two-thirds of créme fraiche and orange zest, to your taste.Simmer for 8-10 minutes until the cauliflower has completely softened. Stir frequently and if it starts to thicken too much add a dash of water.
- In the last 2-3 minutes, stir in your remaining créme fraiche and two-thirds of your grated parmesan. Take off the heat when your desired “risotto-lie” consistency is reached. Taste to test.
- Dish up your cauliflower risotto and top with remaining parmesan, roast carrots and crispy sage leaves.