Moley
Robotic Chef

Cauliflower Risotto with Shiitakes, Asparagus and Tarragon

Publication date: December 8, 2023

Cauliflower risotto with shiitakes, asparagus and tarragon is a delicious and nutritious dish that can be enjoyed for any meal. It is made with simple ingredients that are easy to find and affordable.

by robot: 39 min.
1 person
12 ingredients
Nutrition Facts
Calories
449 kcal.
Fat
9 g.
Sodium
1173 mg.
Carbohydrates
9 g.
Protein
6 g.

How to Cook

Before cooking the dish, prepare all the ingredients according to the instructions in the Ingredients section.

  1. 0:00 (min) Turn the induction hob on to number 6.
  2. 0:25 (min) Set the induction hob to number 5.
  3. 0:40 (min) Place pot on the hob.
  4. 0:47 (min) Pour olive oil into the medium pot.
  5. 1:45 (min) Scrape the shallots & garlic into the medium pot
  6. 4:02 (min) Stir the medium pot
  7. 8:45 (min) Scrape the mushrooms into the medium pot
  8. 10:32 (min) Stir the medium pot
  9. 12:28 (min) Scrape the cauliflower into the medium pot
  10. 14:15 (min) Stir the medium pot
  11. 17:47 (min) Pour the stock into the medium pot
  12. 19:00 (min) Set the hob to temperature 6
  13. 19:22 (min) Stir the medium pot
  14. 28:49 (min) Tip the asparagus & yeast into the medium pot
  15. 30:42 (min) Stir the medium pot
  16. 36:18 (min) Tip the herbs into the medium pot
  17. 36:18 (min) Tip the herbs into the medium pot
  18. 38:37 (min) Stir the medium pot
  19. The dish is ready!
Ingredients
Asparagus -
190 g.
Banana Shallots - Brunoise
140 g.
Cauliflower -
400 g.
Flat Leaf Parsley -
5 g.
Garlic -
20 g.
Lemon juice
25 g.
Maldon Sea Salt
10 g.
Olive Oil
10 g.
Shiitake Mushrooms -
165 g.
Tarragon Finely Sliced
5 g.
Vegetable Stock
200 g.
Nutrition Yeast
20 g.
Equipments
Medium pot
Slotted Spatula
Cutter board
Knife

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