Baked risoni with cauliflower and saffron

Vegan main dish Vegetarian
Total: 1 hr | Active: 20 min.
vegan, lactose-free

Saffron and cauliflower complement each other perfectly. This recipe combines these two ingredients with risoni (also known as orzo) and a creamy vegan sauce to make a delicious Mediterranean bake. The juice of roasted lemons and a good handful of fresh herbs lend the dish its freshness.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 people

Cauliflower
800 g cauliflower, cut into florets, stem peeled and cut into slices approx. 1 cm thick
2 tbsp olive oil
¼ tsp salt
a little  pepper
Risoni
2 tbsp olive oil
2  onions, cut into thin slices
3  garlic cloves, finely chopped
300 g pasta (e.g. risoni)
½ tsp chilli flakes
1 sachet saffron
½  organic lemon, cut into wedges
5 dl vegetable bouillon, hot
2 ½ dl Creamy Oat
  pepper
Bake
½ bunch dill, torn into pieces
½ bunch flat-leaf parsley

How it's done

Cauliflower

Mix the cauliflower with the oil, season and place in the ovenproof dish.

Bake

Approx. 20 mins. in an oven preheated to 200 °C (convection). Remove the cauliflower from the oven.

Risoni

Heat the oil in a non-stick frying pan. Add the onions and sauté for approx. 7 mins. Add the garlic, cook briefly. Add the risoni, chilli flakes and saffron, cook for approx. 2 mins. while stirring. Remove the cauliflower from the dish. Place the risoni in the dish and top with the cauliflower and lemon. Mix the bouillon with the Creamy Oat, season and pour over the top.

Bake

Approx. 20 mins. in an oven preheated to 200 °C (convection). Remove from the oven, squeeze out the roasted lemons and sprinkle the herbs over the top.

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