Creamy rice with spiced cauliflower, golden leek, and lemon yogurt with pistachio

Name: Creamy rice with spiced cauliflower, golden leek, and lemon yogurt with pistachio
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Mediterránea fusión
Ingredients: 10 oz short-grain rice; 14 oz cauliflower; 7 oz leek; 4 oz onion; 0.4 oz garlic; 3.8 cups vegetable stock; 0.4 cup dry white wine; 0.5 cup plain Greek yogurt; 1 whole lemon; 1.4 oz pistachios; 1.2 oz grated Parmesan cheese; 3 tbsp extra virgin olive oil; 1.5 tbsp butter; 1 tsp ground cumin; 1 tsp sweet paprika; 0.5 tsp ground turmeric; 1 tbsp fresh thyme; 1.5 tsp salt; 0.5 tsp black pepper

An original, comforting creamy rice where cauliflower is roasted with warm spices, leek is slowly golden-browned, and a citrusy yogurt brings freshness. Toasted pistachios add a crunchy, aromatic finish.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

280 g short-grain rice (tipo bomba or similar)
400 g cauliflower (en floretes small)
200 g leek (solo the parte blanca and verde clara, en medias lunas finas)
120 g onion (chopped fina)
12 g garlic (2 cloves chopped)
900 ml vegetable stock (hot)
100 ml dry white wine (for desglasar)
120 g plain Greek yogurt (without sugar)
1 unit lemon (zest fina and 20 ml/1 tbsp + 1 tsp of zumo)
40 g pistachios (pelados and troceados)
35 g grated Parmesan cheese (optional pero recomendado)
45 ml extra virgin olive oil (divided)
20 g butter (for dar brillo final)
2 g ground cumin (for the coliflor)
2 g sweet paprika (for the coliflor)
1 g ground turmeric (for the coliflor)
4 g fresh thyme (hojitas sueltas)
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

473 kcal

Calories

12.5 g

Protein

54.8 g

Carbs

21.6 g

Fat

4.9 g

Fiber

49.9 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree NutsSulfites

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Toss the cauliflower with 1 tablespoon olive oil, cumin, sweet paprika, turmeric, 1/2 teaspoon salt, and a little black pepper. Spread on a tray and roast for 18 minutes at 220 °C / 425 °F, stirring halfway through, until tender and deeply golden at the edges.
2
2. While the cauliflower roasts, place a wide pot over medium heat. Add 1 tablespoon olive oil and cook the leek with the onion for 8 minutes, stirring often, until very soft and lightly golden. Add the garlic and fresh thyme and cook 1 minute more.
3
3. Add the short-grain rice to the pot and toast it for 2 minutes to coat and lightly pearl it. Pour in the dry white wine and let it reduce for 1 to 2 minutes, stirring, until the alcoholic aroma fades.
4
4. Start adding the hot vegetable stock little by little, about one ladle at a time, stirring frequently. Let the rice absorb most of the liquid before adding more. Keep it at a gentle simmer for 16 to 18 minutes.
5
5. When the rice has about 5 minutes left to cook, fold in three quarters of the roasted cauliflower and continue adding stock and stirring so some of the cauliflower breaks down slightly and adds creaminess.
6
6. In a small bowl, mix the Greek yogurt with the lemon zest, lemon juice, and a pinch of salt. Stir until smooth and lightly creamy. Set aside.
7
7. Toast the pistachios in a small dry skillet over medium heat for 2 minutes, stirring, until fragrant. Remove immediately so they do not burn.
8
8. When the rice is al dente and creamy, turn off the heat. Add the butter, grated Parmesan, if using, and the remaining tablespoon of olive oil. Stir vigorously for 1 minute to emulsify. Adjust with salt and black pepper.
9
9. Serve the rice immediately. Top with the reserved roasted cauliflower, spoon over the lemon yogurt, and finish with the toasted pistachios and a little more fresh thyme if desired.

Chef tips

For a truly creamy texture, keep the stock hot and do not let the rice dry out completely between additions. If you want deeper flavor, let some cauliflower florets get nicely charred around the edges.

Substitutions

You can replace pistachios with toasted almonds if you do not mind changing the nut profile. Parmesan can be omitted for a lighter finish. Greek yogurt can be replaced with thick plain yogurt.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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