A decade ago, when I lived in Barcelona, I would always eat risotto every Saturday for lunch. I have cooked it so many times and tried so many different variations that with confidence, I can say I have mastered the cooking technique. Although there are a large variety of recipes and different cooking styles for making risotto, broadly they are all the same. Each one requires patience, time and care to achieve a flavourful creamy risotto.
However, a few years later I suddenly had this weird aversion to risotto and I stopped eating it almost overnight! Have you ever felt disgusted with your favourite food all of a sudden?
Anyway, this means that in my mind I had proclaimed myself a risotto hater. Well, that was until I came across the most beautiful cake my eyes had ever seen, and to my great surprise, it was a RISOTTO CAKE!
It’s odd because even with restaurant menus, I would never look at any item that might be listed as a risotto. But this time for some reason, the risotto cake caught my attention to such an extent I became hypnotised looking at the photograph. Seconds after, I said to myself it might be the time to rekindle my past love of risotto.
So here it is…! Cauliflower risotto cake. My own special version of the risotto cake.
I love putting my own little twist on recipes, so for this one, I have used cauliflower rice. Even though at first I thought the cauliflower rice would be too sticky or moist, I was happily proven wrong. Instead, I had achieved a tender but firm texture any great risotto rice should give your taste palate.
Please note that I stuck to the same type of cheese the original recipe included; being parmesan and ricotta cheese. However, if you might like a vegan option, you could try substituting the parmesan cheese for this vegan recipe, and the ricotta cheese for this one instead.
I would love you to try this recipe and let me know if you like it as much as I did. I absolutely love it and I’m sure it is going to become a regular on my weekly recipe planner!
Cauliflower risotto cake
- 3 tbsp olive oil
- 1 white onion large, finely chopped
- 2 cloves of garlic finely chopped
- 350 g cauliflower rice
- 1 cup organic vegetable stock hot
- 200 g enoki mushrooms or wild mushrooms
- butter to grease
- 85 g parmesan cheese or grana padano grated
- 150 g ricotta cheese
- 2 eggs beaten with a fork
- Salt and pepper
- 3 fresh thyme springs to decorate
- Preheat the oven to 180C/350F. Grease a 18 cm / 7 in round cake pan.
- First, prepare the cauliflower rice: Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands. If the core is tender, you can chip it into pieces and add it with the florets.
- Transfer the cauliflower to a food processor. Don't fill the food processor more than 3/4 full; if necessary, process in two batches. Process the cauliflower in 1-second pulse until it has completely broken down into rice-sized granules.
- In a large pan, heat 2 tbsp of olive oil and fry the onions and garlic gently until well softened.
- Stir in the cauliflower rice, then pour in 1 cup of vegetable stock. Stir and cook for about 5 minutes, until the cauliflower rice is tender but still crunchy. Set aside.
- In a small pan, heat 1 tbsp of olive oil, then sauté the mushrooms and the chopped thyme leaves until golden and tender.
- Scrape the cooled cauliflower rice into a large bowl with most of the mushrooms, leaving a few to top the cake later, all the parmesan, ricotta and beaten eggs. Season with plenty of salt and black pepper and mix well.
- Tip the cauliflower rice mix into the cake pan and press out firmly to smooth the top.
- Arrange the remaining mushrooms on top and scatter over the fresh thyme sprigs, then, drizzle with a little olive oil.
- Bake for 30-35 minutes until golden and. Cool for 20 minutes and enjoy!