Farro Risotto, Charred Cauliflower Puree, Ras el Hanout Carrots, Spinach Emulsion
Ingredients
Charred Cauliflower Puree
- 2 heads cauliflower (roughly chopped)
- Coconut oil for cooking
- Kosher Salt
Spinach Emulsion
- 200 g Mccain Garden Spinach
- 30 ml Dijon mustard
- 500 ml olive oil
- Kosher salt
- 1 lemon
Ras El Hanout Roasted Carrots
- 100 g Ras el Hanout spice blend
- 2 L carrots
- Kosher salt
- Olive oil for cooking
Farro Risotto
- 1 litre vegetable stock
- 250 g Flora Plant Bake
- 1 onion finely chopped (roughly 1 cup)
- Kosher salt
- Freshly ground black pepper
- 3 large garlic cloves finely chopped
- 1 tbsp finely chopped fresh thyme plus more for garnishing
- 1½ C Farro
- 30 g coriander finely chopped
- 1 Jalapeno finely chopped
- 250 ml dry white wine
- 1 thumb of ginger finely grated
- 2 lemons
- oil for cooking
Instructions
Charred Cauliflower Puree
- Coarsely chop the cauliflower and discard the stems (keep the stems, as they will be used for garnish later).
- In a large saucepan, heat 40 ml of coconut oil. Once the oil begins to smoke, add the chopped cauliflower along with a generous pinch of salt.
- Stir the cauliflower every 10 minutes, allowing it to caramelize fully for a lovely brown, caramelised finish.
- Once done, remove from the pot, transfer to a food processor, and blend until smooth and silky. Adjust seasoning to taste.
Spinach Emulsion
- Blanche the spinach and squeeze out any excess water, then place it in a food processor along with the mustard.
- Blend the mixture while gradually adding oil to achieve emulsification.
- Season to taste, and incorporate lemon juice if desired.
Ras El Hanout Roasted Carrots
- Preheat the oven to 180 degrees Celsius.
- Generously season the carrots with Ras El Hanout spice, then place them on a roasting tray.
- Roast until they are soft and tender, but ensure they are not overcooked; this should take approximately 35 minutes.
- Once done, remove the carrots from the oven and let them cool before serving.
Farro Risotto
- Place the vegetable stock in medium saucepan and bring to a low simmer. Keep over very low heat.
- In a large saucepan, heat 30g Flora Plant Bake over medium heat until melted and lightly bubbling. Add the onion, garlic, ginger and jalapeno along with a generous sprinkle of kosher salt, and sauté over medium-low heat for 5 to 7 minutes, stirring often, until the onion is soft and translucent.
- Add the farro and toast over medium-high heat for 1 to 2 minutes, stirring continuously.
- The farro will crackle lightly and the pan should be mostly dry.
- Pour in the white wine and cook over medium-high heat for 2 to 3 minutes, stirring occasionally, until the wine is fully absorbed. Next, add hot broth to the pot and stir continuously. Lower the heat to maintain a steady simmer, cover the pot, and cook for 35 to 45 minutes, stirring every 15 minutes. The farro should be tender (with a slight chewiness in the center), and the risotto should have thickened by the end of this cooking time.
- Incorporate a generous amount of charred cauliflower puree to achieve a creamy texture. If the risotto becomes too thick, feel free to add additional Flora Plant Bake and vegetable stock.
- Remove the pot from heat, cover, and allow the risotto to sit for 5 minutes before serving.
Video
Notes
- Garnish:
- Roasted cashew nuts
- Carrot tops
- Micro herbs
- Thinly sliced cauliflower stems and florets
- To serve and complete:
- Spoon a ladle of risotto into a warm bowl
- Top with sliced Ras El Hanout roasted carrots, cauliflower shavings, roasted cashew nuts, micro herbs, and carrot tops
- Drizzle with spinach emulsion
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