Curry Risotto with Roasted Cauliflower
Creamy risotto with a mild curry base and golden cauliflower, cozy and bright.
Servings: 3
Calories: 399kcal
Ingredients
For the Roasted Cauliflower
- 1 small cauliflower cut into florets
- 15 ml olive oil
- Pinch of salt
- Pinch of curry powder
For the Curry Risotto
- 15 g butter
- 15 ml olive oil
- 1 small onion finely chopped
- 1 garlic clove minced
- 150 g arborio rice
- 5 g mild curry paste or curry powder
- 700 ml vegetable broth kept warm
- 120 ml coconut milk
- Salt to taste
- Lemon zest to finish
Instructions
- Toss cauliflower with oil, salt, and curry powder. Roast at 200 °C (400 °F) for 20 min.
- Heat butter and oil. Add onion and garlic; cook 3 min.
- Stir in rice and curry paste. Add broth gradually, stirring until creamy (18–20 min).
- Add coconut milk and salt. Top with roasted cauliflower and lemon zest.
Notes
Ingredient swaps
- You can swap arborio rice with carnaroli for a slightly firmer texture.
- Coconut milk can be replaced with cashew cream or regular cream if preferred.
- Broccoli or cauliflower florets both work well if one is unavailable.
- Roast the cauliflower until well browned to bring out its natural sweetness.
- Add warm broth gradually and stir often to achieve a creamy risotto texture.
- Taste and adjust seasoning at the end, especially salt and acidity.
- This dish is best fresh, but leftovers keep well for up to 2 days in the fridge.
- Reheat gently with a splash of water or stock to loosen the risotto.
- Finish with extra lemon zest or fresh herbs for brightness.
- Serve with a simple cucumber salad or sautéed greens for balance.
- A spoon of yogurt or plant-based cream adds a soft, cooling contrast.
- Add chili flakes or chili crisp for a subtle heat boost.
- Stir in extra coconut milk or cashew cream for a richer finish.
- Fold in roasted mushrooms, spinach, or peas for added texture.
- Top with crispy chickpeas or a soft-boiled egg to make it more filling.
- Finish with fresh herbs like cilantro or mint for a fresh, lifted flavor.
Nutrition
Calories: 399kcal | Carbohydrates: 47g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 967mg | Potassium: 181mg | Fiber: 2g | Sugar: 4g | Vitamin A: 619IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 4mg