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Roast baby turnips

Root vegetable

Roast baby turnips

25 minutes

Smashed burgers with caramelised onions

Aliums

Smashed burgers with caramelised onions

25 minutes

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Beetroot recipes

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Chickpea recipes

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1 hour

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Asian recipes

Japanese tempura sweet potato

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Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

Sweet potato

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

1 hour 10 minutes

Beetroot dip with almond butter

Beetroot recipes

Beetroot dip with almond butter

25 minutes

Cauliflower rice risotto with celeriac and crème fraîche

Cauliflower recipes

Cauliflower rice risotto with celeriac and crème fraîche

25 minutes

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Cauliflower rice risotto with celeriac and crème fraîche

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 25 minutes

Ingredients

1 bulb celeriac, peeled and cubed
3 T olive oil
sea salt and freshly ground black pepper, to taste
2 onions, finely chopped
5 cloves garlic, finely chopped
6 leaves sage, plus extra for serving
1 cup chicken or vegetable stock
2 heads cauliflower , cut into florets
1⁄3 cup crème fraîche, plus extra for serving

Method

Preheat the oven to 180°C. Toss the celeriac in 2 T olive oil, season and roast for 20–25 minutes, turning occasionally, until brown and tender.

Meanwhile, soften the onion in the remaining olive oil for 5 minutes over a low heat until sweet but not brown. Increase the heat slightly and add the garlic and sage. Cook for 1 minute, add the stock and reduce for 10 minutes.

Blend the cauliflower until it reaches the consistency of rice. Fold into the onion mixture and cook for 5 minutes. Remove from the heat, stir in the crème fraîche and season.

Fry the extra sage leaves for 10 seconds, or until crisp.

Serve the risotto with the celeriac, crème fraîche, fried sage and black pepper.

Discover more carb-conscious recipes here.
Browse more cauliflower recipes here.