A risotto with cauliflower may seems a bit bland in taste, but is actually not so bad. Especially afterwards when you make with the leftovers some delicious risotto-cakes:
The recipe for the ‘cauliflower risotto’ is from “The Best of Cooking Vegan.
On top you’ll see a tomato from our own ‘backyard’ (we are so proud).
The next day I made this risotto cakes with the leftovers:
I mixed chickpeaflour, soymilk, soy sauce, nutritional yeast flakes and pepper.
Stir this dough through the risotto. Then on a baking sheet form with a spoonful dough some roundshaped cakes.
Ev. sprinkle with panko crumbs.
Baking in the oven at 180 °C (350 °F), 25 min.
Served with ‘Baked Eggplant Parmesan’ from 500 vegan recipes.
I used from this recipe the panko mix to sprinkle the risotto cakes.