Raw Cauliflower Risotto with Alfredo Sauce: Recipe

Raw Cauliflower Risotto with Alfredo Sauce: Recipe

Chef Tina Barrat of Maya Café shows us how to whip up something nutritious, delicious and heat and meat free

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 18 May '16

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Maya Cafe in Central serves vegan, gluten-free, raw, sustainable, paleo, delicious and wholesome food. They've shared their easy and no-fuss raw cauliflower risotto as a Foodie exclusive. 

Raw Cauliflower Risotto with Alfredo Sauce

Serves: 2-3 

Prep time: 10 mins


  • 300g cashews, soaked overnight, or for at least 4 hours
  • 2 cups filtered water, or enough water to cover the nuts
  • 1/3 cup extra-virgin olive oil
  • 1 1/2 tbsp Himalayan salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp truffle oil
  • 1 whole cauliflower


  1. To make the alfredo sauce, blend all the ingredients apart from the cauliflower in a food processor until smooth. Adjust seasonings to taste.
  2. Wash and cut the cauliflower florets into big chunks. Roughly grate the cauliflower so that it resembles rice grains. 
  3. Mix the cauliflower ‘rice’ with enough alfredo sauce to create a risotto-like consistency and let stand for a few minutes before serving so that the flavours can develop.

Styling by Jo Lorenz of lamaisondelorenz.com 
Photography by Sophie Jin of www.todaytomorrowphotography.com 
Ingredients and studio sponsored by Green Common and Kind Kitchen, a Central-based cooking studio available for meat-free cooking classes and demonstrations



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