Whole roasted cauliflower with cheddar and spring onion sauce
A fantastic vegetarian main course
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1 Hour
-
Serves 4-6
25 mins
Serves 4
What you'll need…
- 1 large leek
- 1 cup arborio rice
- 2 1/4 cups vegetable broth
- 3/4 cup dry white wine
- 4 tablespoons olive oil
- 1 1/2 cups fresh corn
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup fresh basil leaves
- Fresh ground pepper (to serve)
The method
1
Remove dark green tops from leeks and rinse off any dirt. Slice into 1/2-inch think rounds, trying to keep the rounds intact.
2
Slice corn off the cob. Mince garlic and slice basil.
3
In a large frying pan, heat 2 tablespoons olive oil on a medium heat. Place the sliced leek rounds in the oil, cooking for 3/4 mins per side, until golden brown and fragrant. Set aside.
4
Heat 2 tablespoons olive oil in a large pot over medium heat. Add garlic and cook for 1-2 mins until it's fragrant.
5
Add the rice and cook for 1 min, stirring often until the edges look clear.
6
Immediately add the white wine and stir to lift any rice grains stuck to the pot. Cook for 1-2 mins to boil off the alcohol.
7
Add 1 3/4 cup broth, corn kernels, half the cooked leeks, and pepper. Reduce heat slightly and cook for 12-14 mins until the liquid is absorbed, stirring regularly.
8
Garnish with pepper. Serve and enjoy!
Recipe from Mandy Applegate
