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Baked cauliflower, sage and walnut risotto


Serves: 6
timePrep time: 25 mins
timeTotal time:
Baked cauliflower, sage and walnut risotto
Recipe by Myles Williamson / Recipe photograph by Tara Fisher

Baked cauliflower, sage and walnut risotto

This naturally creamy risotto with warming cauliflower and sage is the perfect veggie main. Baked in the oven, no stirring is required!

Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
610Kcal
Fat
29gr
Saturates
10gr
Carbs
68gr
Sugars
4gr
Fibre
4gr
Protein
18gr
Salt
0.5gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 1 medium cauliflower (about 700g)
  • 2 tbsp olive oil
  • 1 whole garlic bulb
  • 1.75 litres vegetable or chicken stock
  • 1 x 20g pack sage, stalks reserved, leaves roughly chopped
  • 450g carnaroli or other risotto rice
  • 50g unsalted butter, cubed
  • 100g Parmesan or vegetarian hard cheese, finely grated, plus extra to serve
  • 100g walnut halves, roughly chopped

Step by step

Get ahead
Roast the cauliflower and garlic ahead, return to room temperature before use.
  1. Preheat the oven to 220°C, fan 200°C, gas 7. Reserve the cauliflower’s small inner leaves and cut the head into small florets, roughly chopping the core. Toss with 1 tablespoon of oil and seasoning and spread on a large tray. Cut the top off the garlic bulb to just reveal the cloves, put on a sheet of foil and drizzle with 1 tablespoon oil, before wrapping tightly. Put the bulb on the corner of the roasting tray, then put the tray in the oven. Roast for 20 minutes until the cauliflower is just tender and starting to caramelise at the edges; set aside. Leave the garlic in the oven for a further 5 minutes until softened (you can leave it on the oven rack, if you like).
  2. Reduce the oven to 200°C, fan 180°C gas 6. Heat the stock in a large ovenproof casserole (at least 3 litres in capacity, we used a 27cm diameter casserole) with the sage stalks and bring to the boil. Simmer gently for 5 minutes then discard the sage stalks. Tip the rice into the stock, bring back to the boil, season, stir once and bake, uncovered, for 20 minutes.
  3. Squeeze the garlic flesh from the bulb, mash it to a purée and stir into the risotto with 3⁄4 of both the butter and cheese, and most of the sage. If the risotto is looking a little dry, stir in a splash more hot water. Top with the roasted cauliflower florets and the inner leaves, followed by the walnuts and reserved sage. Scatter over the rest of butter and cheese then bake for a final 10-12 minutes, until the rice is tender and the toppings are slightly toasted. Rest, loosely covered, for 5-7 minutes to thicken up, before serving with more Parmesan, if you like.

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