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Cauliflower risotto

Did you know that cauliflower is a powerful anticancer food? If you find it boring but don't want to weigh it down with elaborated creams, try this traditional peasant dish from the south of Italy.


1 medium size cauliflower 2 cloves of garlic 1 small onion fresh chilli to taste 2 dsp olive oil 10 black olives 10 capers under salt 1 cup passata 1 cup of water

Fresh basil and parsley

Wash the cauliflower and cut into small chunks. Boil it in salted water until just tender. In a saucepan big enough to take the cauliflower, place the chopped garlic and onion, the chilli, the olives, the washed capers, the passata and the water. Bring to boil and then simmer for 20 minutes with lid off. Add the cauliflower and let cook for further 10 minutes with lid on. The sauce must be quite dense but not dry. In the meantime, boil some long grain rice and simply add it to the cauliflower. Return to fire for few minutes and stir. Garnish with herbs


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