This is an absolutely delicious recipe. It's quite unusual, and the best thing about it is that it makes a hero of the much-underloved everyday cauliflower. If you're down the farmers' market, or at the supermarket, have a look around for a Romanesco cauliflower – it's a similar size to a normal cauliflower but spiky and green. It also has a delicious flavour. The reason I love this dish is because it takes some all-time classic ingredients and puts them together in a great way. In Britain, we normally eat cauliflower baked with cheese, and in Italy it is baked as a Parmigiana with cream, cheese and anchovies. All these flavours are in this risotto, with the added bonus of really crunchy chilli pangrattato sprinkled on top – it gives an amazing kick.
Nutritional Information - Amount per serving:
- Calories 1063kcal
- Carbs 154.7g
- Sugar 3.7g
- Fat 31.3g
- Saturates 14.6g
- Protein 27.5g
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BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council