Purple cauliflower black rice risotto

Google: “The nutrients found in purple cauliflower are similar to those found in common white cauliflower. However, purple cauliflower will provide you with a couple of other nutritional benefits. The purple colour is due to the presence of a subtype of flavonoid compounds called anthocyanins, which may help to regulate your blood lipid and sugar levels and body weight, as well as help to lower your cancer risk”.

“Cauliflower, part of the Brassicaceae family – which includes broccoli, cabbage, Brussels sprouts and kale – is a super-food in its own right, packed with dietary fiber, folate and vitamin C”.

I am glad to find purple cauliflower. Decided to use it with black rice to make risotto. I noticed that it can be found during Winter time. Well, for a change to all my risotto recipes I decided to just stick to one vegetable. This is a simple creative healthy delicious meal that is worth to try. Let’s cook!!!


150 g black rice, soak in hot boiling water 30 minutes, and drain
250 g purple cauliflower, cut thick slices the stems and floret flowers
200 ml masala wine
50 ml red wine
3-4 c of hot boiling water, depending how black rice absorbs water
1 Tbs  minced garlic
60 g Grana Padano
salt to taste (if Your Using Pecorino add salt after adding)


Heat oil in pan on medium high heat. Add garlic cook for about 30 seconds until translucent. Then add cauliflower stems cook for about 2 minutes until nice and translucent. Now add in black rice, mix around cauliflower and absorb oil for about 2-3 minutes.

Add in both wines, toss around let it reduce by half. Add half water about 2 c first. Let it simmer gently. Keep stirring to prevent from sticking to the bottom of pan. Once water had absorbed, add a ladle at a time, stirring occasionally. Take great care with it: don’t let it be too dry.

Cook floret cauliflower in microwave for 12-14 minutes until cooked. Drain and set aside. I use about 3 1/2 c of water. Check the absorption of black rice, add 1/2 c more if dry. Add in cheese, stir to mix well. Once risotto is creamy, switch off hob. Gives a couple more stirs. Check for saltiness. I add a tiny bit of salt. Now spoon onto bowls, put the floret caulilini on top. Serve with a glass of wine. Enjoy!!!

Note: Soaking black rice in hot boiling water can reduce cooking time. It’s best to soak overnight. But you don’t have to. You can use arborio rice. You can use any vegetables of your choice.

You can use vegetables, chicken or water for stock. You can use red wine if you prefer. You can add black pepper and more cheese. You can add chili flakes.