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Creamy cauliflower, kale and risoni tray bake recipe
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Elevate your vegetarian meals with a luscious tray bake featuring cauliflower, kale, and risoni - simple yet delicious!
Ingredients:
  • 850g cauliflower, cut into large florets
  • 1 brown onion, cut into thin wedges
  • 36.40 gm extra virgin olive oil
  • 375.00 ml dried risoni (I used Barilla)
  • 2 garlic cloves, chopped
  • 765.00 gm liquid vegetable stock
  • 252.50 gm pure cream
  • 2 tsp fresh lemon thyme leaves, plus extra to serve
  • 1/2 bunch kale, trimmed, leaves roughly chopped
  • 332.50 ml grated cheese blend
Instructions:
  • Preheat oven to 200°C (180°C fan-forced).
  • Spread cauliflower and onion evenly on a rimmed baking sheet. Drizzle with oil and bake for 25 minutes.
  • Arrange risoni around cauliflower and generously sprinkle with garlic. Pour over stock and cream, then season with salt and pepper. Finish by sprinkling with thyme. Bake for 15 minutes until golden and bubbling.
  • Mix in the vibrant kale and generously scatter the delightful cheese on top. Bake for an additional 15 to 20 minutes until the cauliflower is tender and the cheese is gooey and golden. Present and enjoy!

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