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Cauliflower Risotto with Chocolate Jelly


The most tasty risotto ever, and a good use of the much underused vegetable.

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Rate this recipe 2.5/5 (97 Votes)


  • Carnaroli Rice - 250g
  • Shallot - 1 Large Finely diced
  • Garlic - 2 Cloves
  • Dry white wine - 75ml
  • Cauliflower Puree:
  • Cauliflower - 1 Florets only.
  • Whole Milk - 300ml
  • Butter - 25g
  • Nutmeg - Pinch
  • White pepper - Good Pinch
  • Cauliflower Veloute:
  • Cauliflower Puree - 3-4 Tbsp
  • Single Cream - 3-4 Tbsp.
  • Cauliflower Coucous:
  • Half a cauliflower - Florets finely chopped
  • Butter - 20g
  • Seasoning -
  • Chocolate Jelly:
  • Agar Agar Flakes - 4 Tsp
  • Cocoa Powder 100% - 1 Tbsp
  • Cauliflower Stock:
  • Vegetable Stock - 1 litre
  • use a cube!
  • Leaves and stems of the cauliflower -


servings 4
Level of difficulty Average
Preparation time 60mins
Cooking time 30mins
Cost Average budget


Step 1

Create a cauliflower stock by bringing the vegetable stock up to the boil with all the cauliflower trimmings. Let infuse for 20mins and strain.

Step 2

Make the jelly. Put 100ml water in a pan with the agar agar, bring to the boil and boil for 3 minutes. Loosen the cocoa powder with a little water and add to the boiled agar. Cook for another minute, stir well and add to a container to cool and set. It will set at room temperature.

Step 3

Make the cauliflower puree by adding the florets to a pan with the butter, soften slightly then add the milk and cover with some water. Cook for about 8 mins on a simmer until soft. Puree and add nutmeg, salt and white pepper to taste.

Step 4

For the cauliflower veloute just add equal parts cream to the puree.
Start off the risotto, soften the shallot and garlic in the pan. Stir in the rice and deglaze with the wine, slowly keep adding the stock and cook for 18mins. Testing all the time towards the end of cooking time so that its done to your liking.

Step 5

While the risotto is cooking make the coucous by cooking the florets in a knob of butter for 8 mins. Season.
Cube the chocolate jelly.
Once the risotto is ready, stir in enough of the cauliflower to puree so that the rice falls off the spoon.
Heat the veloute to warm, not boiling, and froth with a stick blender.

Step 6

To serve, add the coucous to the centre of a plate. Carefully ladle the risotto over the couscous to cover. Top with chocolate cubes and spoon the veloute around the outside. Make sure you leave enough for seconds!!

If you can't get the agar agar, just dust the final dish generously with 100% Cocoa powder.

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